Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium-high speed until fluffy, 3 to 5 minutes. Beat in the vanilla. Add the eggs, one at a time, beating after each addition and scraping the bowl as needed. Reduce the speed to low and gradually add the flour mixture, mixing just until combined. Fold in the oats and raisins by hand with a rubber spatula.

Scoop half the dough into roughly 1 ½-tablespoon balls and place on the prepared baking sheets 2 inches apart. Bake until golden brown, 10 to 12 minutes.

Let cool for 5 minutes on the baking sheets then transfer to a wire rack to cool completely. Let the baking sheets cool, then repeat with the remaining cookie dough.