Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In another bowl, whisk together the all-purpose flour, quick-cooking oats, sea salt, and baking soda.
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Gently fold in the raisins until evenly distributed.
Drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Bake for 10-12 minutes.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
