Preheat your oven to 350°F (175°C).

Place the cold butter in the microwave for 10-15 seconds until it reaches about 70°F for easier mixing.

Cream the softened butter with both sugars on medium speed for 2-3 minutes until it looks like thick sand.

Add the eggs and vanilla extract. Beat the mixture until all is well combined and smooth.

In a separate bowl, combine the flour, oats, cinnamon, salt, and baking soda. Stir well and then slowly add to the wet mixture on low speed until a dough forms.

Gently fold in the raisins before the dough becomes too stiff.

Line a baking sheet with parchment paper.

Scoop the dough using a large cookie scoop and place each ball on the sheet, maintaining about 2 inches of space between them.

Bake the cookies for 11-13 minutes until the centers are slightly underbaked.

Let the cookies sit on the baking sheet for 5-10 minutes before transferring them to a wire rack.

Store cookies in an airtight container.