Preheat oven to 325 degrees. Line light colored baking sheets with parchment paper and set aside.
Cream butter together with brown sugar and granulated sugar.
Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it's evenly mixed.
Slowly incorporate dry ingredients to create cookie dough.
Fold in raisins by hand.
Scoop onto parchment paper lined baking sheets using a 3 tablespoon scoop.
Bake 12-14 minutes or until the edges are lightly browned and the centers are puffed but still slightly soft-looking. Cool 3 minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.
I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.