In a medium saucepan, combine 1 cup of creamy peanut butter, ½ cup of honey (or maple syrup), ¼ cup of unsalted butter, ½ cup of brown sugar, and a pinch of salt. Heat over low heat for about 3-5 minutes, stirring continuously until the mixture is smoothly melted and well-combined.

Once the mixture is smooth, remove the saucepan from the heat. Stir in 1 teaspoon of vanilla extract and ½ teaspoon of ground cinnamon, mixing thoroughly until well incorporated.

Fold in 3 cups of rolled oats into the warm mixture in the saucepan. Use a spatula or wooden spoon to ensure the oats are evenly coated with the wet ingredients, about 1-2 minutes.

Gently mix in 1 cup of raisins until they are evenly distributed throughout the oat mixture.

Using damp hands, scoop out portions of the mixture and form them into rounded cookie shapes, flattening them slightly. Place them onto a parchment-lined tray.

Refrigerate the shaped cookies for about 30 minutes, until they firm up. You can speed this up by placing them in the freezer for 15 minutes.