Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until combined.

In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed just until incorporated. Do not overmix.

Using a spatula, fold in the rolled oats, chocolate chips, and raisins until evenly distributed throughout the dough.

Scoop about 1/4 cup of dough per cookie (use a large cookie scoop or measuring cup) and roll into balls. Place them 3 inches apart on the prepared baking sheets. Flatten each ball slightly with your palm.

Bake one sheet at a time for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. Rotate the pan halfway through for even baking.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Stack them on a plate and take a bite out of one for that classic look!