In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and oats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy. Scrape down the sides of the bowl.
Reduce the speed to low and add the eggs, one at a time, followed by the vanilla. Scrape down the sides of the bowl and slowly add in the flour mixture, mixing on low speed, just until combined.
Stir in the raisins by hand using a rubber spatula or wooden spoon.
Cover with plastic wrap and chill for at least 1 hour in the refrigerator.
Remove the chilled dough from the refrigerator and let sit on the counter for about 20 minutes so the dough can soften slightly. While the dough is losing it's chill, preheat the oven to 350°F and line two baking sheets with a silpat or parchment paper.
Roll 1/4 cup of dough into a ball and place on the baking sheet. Repeat with the remaining dough, spacing each ball 4-inches apart. You should be able to fit 4 balls on an 18" x 13" baking sheet. If the dough and/or balls become too soft, place back in the refrigerator for 30 minutes before baking. The dough should still be slightly chilled when placed in the oven.
Bake for 15 to 16 minutes, until the edges are set and golden brown and the centers look slightly undercooked.
Let the cookies cool completely on the baking sheet.