Oatmeal Raisin Cookies

-1 Preheat your oven to 350 F. 
-1 In a medium sized bowl, whisk together the eggs, sugar, oil, vanilla and cinnamon until well combined. 
-1 Fold in the oats, oat flour, salt, baking soda and raisins and mix well. 
-1 Refrigerate the batter for 30-35 minutes. You can refrigerate for longer, but note that the cookies may have more of a round shape then flat. 
-1 Remove from fridge and line a sheet pan with parchment paper (I used two sheet pans). Scoop out about 1 1/2 tbsp of dough to form a round ball, making sure they're at least 1 inch apart. I used a small cookie scoop to scoop one full size scoop + 1/4 of a scoop
-1 Bake for 8-10 minutes. Remove from oven and tap on the counter 1-2 times to flatten them out. Let cool on the baking sheet for 10 minutes, and then transfer to a cooling rack for additional 10 minutes. 
-1 Keep stored in an air-tight container for 1-1/2 weeks, or freeze for up to 3 months.