Prep the raisins. In a medium microwave-safe bowl, combine the raisins and juice. Heat in the microwave for 30 seconds. Set aside for at least 15 minutes.

Combine wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and both sugars. Beat on medium low until light and fluffy, about 2 minutes. Add the eggs and vanilla, then beat on low until just combined.

Mix dry ingredients. In a large bowl, combine the flour, baking soda, salt, cinnamon and rolled oats.

Combine wet and dry ingredients. Add half of the dry ingredients to the stand mixer, and mix on low until just combined. Add the remaining dry ingredients and mix on low until just combined.

Add the raisins. Pour the raisins into a sieve to remove the juice, then add to the stand mixer bowl. Mix on low until just combined. Scrape down the sides and bottom of your bowl to make sure there are no dry bits of dough.

Chill. Cover your stand mixer bowl with saran wrap and place it in the fridge to chill for 1 hour.

Prep your tools. Preheat your oven to 375F. Line a cookie sheet with parchment paper or a silpat. Set aside.

Shape the cookies. Scoop 2 tablespoons of cookie dough and roll into a ball with your hands. Place on the prepared cookie sheet, gently pressing down to slightly flatted the cookie dough ball. These cookies will spread slightly, so make sure to leave enough room for them to do so. I recommend baking 6 cookies at a time, placing the dough back in the fridge in between scooping. You will need to bake these cookies in batches. If you have more than one cookie sheet, you can use 2 at a time.

Bake. Place the cookie sheet in the preheated oven and bake for 10-12 minutes, until the edges of the cookies are a light golden brown. The centers of the cookies will still be quite soft but this is normal, they will firm up and the cookies will finish baking as they cool. Do not over bake the cookies or they will be hard.

Cool. Let the cookies cool on the cookie sheet for 5 minutes, then remove them to a wire rack to finish cooling.