Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.

In a large bowl or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.

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

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Fold in the rolled oats, raisins, and chocolate chips by hand using a spatula.

Scoop rounded tablespoons of dough, approximately 2 tablespoons per cookie, and place them 2 inches apart on the prepared baking sheets.

Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.