Preheat oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, cream 1 cup room-temperature unsalted butter with ¾ cup brown sugar and ¼ cup granulated sugar until light and fluffy, about 2 minutes.

Beat in 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 tsp vanilla extract until smooth and aromatic.

In another bowl, whisk together 1½ cups all-purpose flour, 1 tsp ground cinnamon, ½ tsp baking soda, and ¼ tsp salt until perfectly blended.

Gradually add the dry ingredients to the butter mixture, stirring with a spatula until just combined—avoid overmixing to keep cookies soft.

Gently stir in 3 cups old-fashioned rolled oats and 1 cup plump raisins until every spoonful promises that signature chewy texture.

Cover with plastic wrap and refrigerate for 30 minutes.

Use a tablespoon or small cookie scoop to drop dough balls about 2 inches apart on prepared baking sheets for even heat circulation.

Bake at 350°F for 10–12 minutes, rotating pans halfway through. Look for golden-brown edges and centers that are set but still soft.

Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack.