In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt until evenly combined.

In a large bowl, cream the softened butter with the brown sugar and sugar until light and fluffy (about 2–3 minutes with a mixer or longer by hand).

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and honey until incorporated.

Gradually add the dry flour mixture to the wet mixture and mix until just combined. Do not overmix.

Fold in the old fashioned oats and the heaping cup of raisins until evenly distributed.

Cover the dough and chill in the refrigerator for 30 minutes.

When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop out approximately 1 tablespoon of dough per cookie and place the portions on the prepared baking sheet about 2 inches apart.

Bake for 8–10 minutes, or until the edges are golden brown.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 2–3 minutes, then transfer the cookies to a wire rack to cool completely.