Start by preheating your oven to 375°F and lining two baking sheets with parchment paper. While the oven heats, pull your butter from the fridge so it can finish softening to room temperature (around 70°F)—this ensures proper creaming and a light, tender cookie texture. Measure out all your dry ingredients and combine them in a small bowl: flour, baking soda, baking powder, cinnamon, and salt. Having everything prepped before you begin mixing streamlines the process and prevents you from scrambling mid-way through.

In a large mixing bowl, add the softened butter, granulated sugar, and dark brown sugar. Using an electric mixer on medium speed, beat these together for 2-3 minutes until the mixture is light, fluffy, and noticeably pale. This creaming process incorporates air into the dough, which helps the cookies rise and creates that desirable tender crumb. The mixture should look almost mousse-like when properly creamed.

Add the room-temperature eggs one at a time to the creamed mixture, beating well after each addition—this ensures they blend smoothly and prevent the dough from looking curdled. Once both eggs are incorporated, add the vanilla extract and mix for another 30 seconds until fully combined. Room-temperature eggs mix more seamlessly into the butter-sugar base, creating a smoother, more cohesive dough.

Pour the dry ingredient mixture from Step 1 into the creamed mixture from Step 3 and stir with a wooden spoon or mixer on low speed until just combined—be careful not to overmix, as this can lead to tough cookies. The dough should come together without any visible streaks of flour. Mix just until you can't see any more dry ingredients, then stop.

Fold in the oats and raisins using a wooden spoon or sturdy spatula until evenly distributed throughout the dough. I always add the full cup of raisins because they're essential to capturing that authentic Subway cookie flavor—don't skip them. Using a cookie scoop or spoon, drop heaping tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Place both baking sheets in the preheated 375°F oven and bake for 11 minutes, or until the edges are lightly golden but the centers still appear slightly soft—they will continue to cook slightly as they cool. Remove from the oven and let the cookies rest on the baking sheet for 2 minutes to firm up slightly, then transfer them to a wire cooling rack using a spatula. This short rest on the sheet prevents them from breaking apart, while moving them to the rack prevents them from overbaking from residual heat.