In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of ground cinnamon until well combined.

In a large mixing bowl, cream together 1 cup of softened salted butter and 1 cup of brown sugar along with ½ cup of granulated sugar until light and fluffy.

Gradually add the dry ingredients mixture to the creamed butter and sugar, mixing gently until just combined.

Gently fold in 2 cups of old-fashioned oats and 1 cup of juicy raisins until evenly distributed throughout the dough.

Using a large cookie scoop, portion out the dough into balls and refrigerate for 30 minutes to 1 hour.

Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper. Bake for 14-15 minutes or until edges are golden brown.

Let the cookies cool on the sheets for about 5 minutes before transferring to a wire rack.