Pour brandy into a microwave safe measuring cup and heat for about a minute in the microwave. Place raisins in a bowl and pour the warm brandy over top. Set aside so the raisins can soak up the brandy.

In your stand mixer fitted with a paddle attachment, add the butter and sugars. Cream for 2-3 minutes or until they are fully incorporated and fluffy.

Add in the eggs and vanilla and mix until combined.

Turn the mixer off and add in the flour, oats, baking soda, and cinnamon.

With the mixer on low, mix until just combined.

Pour the excess brandy off of the raisins and add the raisins to the cookie dough.

Refrigerate for 30 minutes, or up to overnight.

When you are ready to bake the cookies, preheat oven to 350°F.

Use a cookie scoop (Mine holds about 1 1/2 tablespoons of batter) and drop dough onto the baking sheet about 2 inches between.

Bake for 8-10 minutes or until the edges are lightly golden. The top of the cookie may appear a little wet, but they will continue to bake out of the oven. You don't want the cookies raw, so make sure they bake for at least 8 minutes.

After 10 minutes, move to a cooling rack.