Soak the raisins in hot water for 10 minutes so they plump up, then drain and pat dry.
Beat the butter, brown sugar and granulated sugar for 2 minutes, then beat in the milk and vanilla.
Whisk the flour, cinnamon, baking soda and salt, then mix into the wet ingredients.
Fold in the oats and raisins, then chill the dough for 20 minutes.
Preheat the oven to 350 F and line 2 baking sheets. Scoop the dough into 2 tablespoon mounds.
Bake for 11 to 13 minutes, until the edges are golden and the centers still look slightly soft.
Cool on the sheet for 5 minutes, then transfer to a rack to finish setting.
