I tweaked Quaker's original recipe a bit to suit me. By adding a little Crisco to the recipe, it prevents the cookie from becoming too flat. Also, I use “baking” raisins because they are already plumped and moist; this making the raisins and the cookies soft, chewy, and moist. As with most baking, depending on how accurate your oven temperature is and type of cookie sheets used, baking time will vary.
Heat oven to 350 degrees. In a large bowl, beat butter, Crisco, and sugars on medium speed of electric mixer until creamy. Add in the eggs and vanilla; beat until well incorporated. Add in the flour, baking soda, cinnamon and salt; mix well. Stir in the oats and raisins until combined.
Drop dough by rounded tablespoonful’s onto parchment lined cookie sheets. (You can also use a cookie scoop).
Bake 11-12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in a air tight container. These freeze well too.