In a large bowl, cream butter and both sugars together. Add in egg and vanilla and stir well to completely incorporate.

In another large bowl, sift together flour, salt, cinnamon and baking soda. Add a small amount of the dry ingredients into the wet ingredients, stirring well with each addition. Fold in oats and raisins, and make sure they are well distributed. Cover the bowl with plastic wrap and let chill in fridge for 45 minutes to an hour.

Preheat oven to 350 degrees F and line two baking sheets with parchment paper. Using a cookie scoop, place cookies three inches apart on the baking sheets. Bake for 12 minutes, until edges are browned. Middles should be light and under-done looking.

Let cool for 5 minutes on baking sheet and another 5 minutes on a wire rack.