Start by creaming the softened butter with both granulated and brown sugars until light and fluffy. This step is crucial because it incorporates air into the mixture, giving your Oatmeal Raisin Cookies their signature soft texture. Be patient—this process usually takes about 2-3 minutes with an electric mixer.

Next, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract, which adds a lovely depth of flavor. At this stage, the batter might look a bit curdled—that’s okay! It will smooth out once you add the dry ingredients.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies, so stop as soon as everything comes together. Now fold in the rolled oats and raisins.

Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly with the back of a spoon. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges turn golden brown.