In a large bowl, whisk together the flour, cinnamon, baking soda,
and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment,
or in a large mixing bowl using an electric mixer, cream together
the butter, brown sugar, and granulated sugar for 1-2 minutes
until well combined. Add the egg and vanilla extract and mix
until fully combined.
Slowly mix in the flour mixture and continue mixing until just
combined, then mix in the oats and raisins until fully combined,
making sure to scrape down the sides of the bowl as needed.
Cover the cookie dough tightly with plastic wrap and refrigerate
for 30 minutes.
Meanwhile, preheat the oven to 350°F. Line two large baking
sheets with parchment paper or silicone baking mats and set
Once the dough is chilled, remove it from the refrigerator and
scoop out 1.5-2 tablespoon sized balls of cookie dough and
dropped onto the prepared baking sheets. Make sure to leave a
little room between each ball of cookie dough as they will
spread a little while they bake.