Preheat oven to 350 degrees F. Line baking sheets with parchment paper, set aside. In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt, set aside.
In the bowl of a stand mixer fitted with a paddle attachment or a hand mixer, combine the butter and sugars. Cream for 2-3 minutes until light and fluffy. Add in the eggs, one at a time, and the vanilla. Scrape down sides of the bowl.
Slowly add in the dry ingredients. Mix until fully combined, fold in the oats and raisins.
Cover and allow the dough to chill for an hour, overnight if needed.
Using a portion scoop or measuring spoon, scoop even sized balls of cookie dough – roughly 1 oz. Arrange evenly on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake at 350 for 10-12 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!