If you prefer moist plump raisins, start by soaking your raisins. Measure and place the raisins in a small bowl. Cover with boiling water and let sit while mixing the cookie dough. If not you can just add the raisins later.
Preheat your oven to 350 F. Line two cookies sheets with parchment paper.
In a large bowl cream the butter until fluffy. Add both sugars and mix well.
Add the eggs and mix again.
Add the vanilla and mix.
In a separate bowl add the old fashioned oats, flour, baking soda, salt and cinnamon. (Note: You can use quick oats, but it changes the texture of the cookie). Stir the dry ingredients together to distribute the baking soda.
Add the dry ingredients to the butter mixture. Mix really well.
Place the raisins in a strainer to remove the water and then add them to the cookie dough. Mix just until combined. If using raisins as they are from the package, add them now.
Using a cookie scoop drop the dough onto a parchment lined cookie sheet. Sprinkle lightly with sugar.
Bake at 350 F for 15 – 20 minutes. My cookies are large so check your cookies after 15 minutes or so. You want them to be dark golden on the edge and just golden in the middle.