portion the ingredients
add butter and sugar to mixing bowl, cream the butter at high speed until light and fluffy (3-5 minutes) Note: be careful not to let the butter get too warm, it should just be slightly softened. If it's too warm the cookies will spread out and not rise when baked.
add the eggs and vanilla extract to the mixing bowl and whip at low speed and increasing to high speed, mix until light and fluffy
add flour, baking soda, salt, and cinnamon to the mixing bowl and mix on low until fully combined
fold the oats and craisins into the mixture by hand, mix just enough to incorporate
chill the dough for one hour before using (or overnight)
preheat the oven to 350 degrees F and line baking pans with wax paper
use ice cream scoop or spoon to portion about 2 tbsp of dough for each cookie spread out across the baking pans
place the pans on the center racks of the oven and bake for 8-10 minutes, or until slightly golden
let the cookies cool on a wire rack for at least 2-3 minutes after baking
you can store the cookies in an airtight container at room temperature for up to 7 days. Enjoy!
