- Preheat oven to 350°F.
- Using an electric hand mixer or a stand mixer, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and vanilla; mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl and mix again, as needed. Set aside.
- In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Stir in the oats and raisins on low speed. Chill the dough for 30-60 minutes in the refrigerator.
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until golden brown. The centers will not look fully baked, but cookies continue to set after being removed from the oven. Remove from the oven; let cookies sit on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy!
Recipe and photography provided by Kim Lee (kimscravings.com)