Preheat oven to 350°F. In a medium bowl, whisk the flour, baking soda, salt and cinnamon.

In a large bowl, beat the butter until soft and creamy, then beat in both sugars. Scrape down the bowl and beater, and beat until smooth. Beat in eggs and vanilla, and scrape down the bowl again.

Stirring slowly, gradually work in the flour mixture, then the oats and raisins. The dough will feel very stuff.

Drop the dough onto cookie sheets (w/ non-stick spray) by the heaping tablespoon, placing cookies about 2" apart. Bake for 12-15 minutes or until cookies are golden brown; the longer they bake, the crispier they'll be.

Cool the cookies on a wire rack to cool and when cooled, store in an airtight container