In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter with both sugars. Beat on medium speed until light and fluffy, about 3 minutes Reduce speed to low. Add the eggs and vanilla, and beat until well mixed, about 1 minute. Add the flour mixture and beat until almost combined. Stir in the oats and the raisins. Scoop the dough into 2 tablespoon-sized balls, cover, and chill for 1 hour or up to 72 hours. Preheat oven to 350°F. Line two baking sheets with parchment paper. Place the dough balls about 2 inches apart on the parchment-lined baking sheets. Bake for 12 to 14 minutes, or until the cookies are golden brown around the edges but still soft in the center. (The centers should still appear wet and shiny but will set up once cooled.) Let cool on the pans for a few minutes, then transfer to a wire rack and let cool completely.