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In a stand mixer, add your butter, egg, extract, and both sugars.
Cream until well-combined ( about 3-4 minutes).
Add in your flour, oats, cinnamon, baking soda, and salt.
Mix over low-medium speed until dough is combined.
Fold in chocolate chips and raisins.
Remove batter from stand mixer bowl, and scrape down sides.
Add batter to a large plastic wrap sheet and roll. Cover tightly and place roll of dough in the fridge for at least 2 hours. Dough must be chilled to bake up perfectly.
Preheat oven to 350 degrees fahrenheit.
Once dough is fully chilled, pluck off tablespoon sized balls of dough and place them on a parchment-lined baking sheet.
Bake for 11 minutes.
Allow cookies to harden for 5 minutes before transferring them to a cooling rack.
Repeat steps above for batch number 2.
Store cooled cookies in an airtight container.