Preheat the oven to 350 degrees F. Line a large baking sheet with a silpat or a sheet of parchment paper.

In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and on medium until smooth. Add the sugars to the bowl and beat on medium for 2-3 minutes until light and fluffy.

Scrape down the sides, add the egg and vanilla. Mix on medium until combined.

Add the flour mixture and the oats. Mix on low until combined.

Stir in the chocolate chips and raisins.

Scoop heaping 1/3 cup sized scoops of dough. Roll into a ball and place on the parchment, about 6 cookies at a time. Bake for 12 minutes until golden brown. Let the cookies cool for five minutes on a baking sheet before transferring to a wire rack. Let the cookies cool completely on the rack.

Bake in batches until all the dough is used.