(Scooping directly from the bag compacts the flour, resulting in dry baked goods. When measuring flour, we spoon it into a dry measuring cup and level off excess.
Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough. Cool on the pan for 10 minutes before transferring to a wire rack. Bake at 325☏ for 11-14 minutes (see Notes). Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Preheat the oven to 325☏, and line a baking sheet with parchment paper or a silicone baking mat. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Fold in the raisins until evenly distributed. Add the oats and beat on low speed until combined.
Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.