Step 1

In a large measuring cup, beat eggs and vanilla well. Stir in raisins, coating each raisin well. Cover and refrigerate overnight.

Step 2

Preheat oven to 350° Fahrenheit. Line baking, or cookie, sheets with a silicone baking mats or parchment paper. Remove raisin & egg mixture from the refridgerator to come close to room temperature while prepping the other ingredients.

Step 3

In a large bowl with an electric mixer or with a stand mixer, mix butter and sugars on medium speed, just until creamy, careful not to over beat the butter.

Step 4

Sift flour, baking soda, salt and cinnamon together. Gradually add flour mixture to the butter and sugars. Use a rubber spatula to clean the sides and make sure all of the ingredients are mixed.

Step 5

Blend in egg & raisin mixture. Fold in oatmeal (and nuts, if desired). DOUGH WILL BE VERY STIFF. Cover and chill for 20-30 minutes.

Step 6

Scoop cookie dough into 2 inch balls (about 1.5-2 tablespoons, or use a cookie scoop) and place onto a lined baking sheet about 2 inches apart. Bake for 10- 12 minutes or until golden brown. Centers will continue to cook and set while cooling. Don't overbake.

Step 7

Remove from oven. Let cool about 5 minutes. Move cookies to wire cooling racks to cool completely. Store in an airtight container for up to 1 week.