Using a stand mixer, beat butter and sugars until creamy. Add eggs one at a time, and vanilla, beating between each addition.

Combine flour, salt, cinnamon, and baking soda in a separate bowl. Add to the butter mixture on low speed, one half at a time. Mix until combined, but do not over-beat.

Stir in oats and raisins by hand.

Cover and refrigerate for an hour, or more.

Heat oven to 350. Drop dough by rounded tablespoon onto ungreased baking sheet. Bake 10-12 minutes, or until golden brown. Allow to cool on the sheet for 5 minutes before removing to wire rack.

Cool completely before storing in airtight container. Makes about 4 dozen.