Pull out eggs and the butter to bring to room temperature
Whisk flour, Beta Glucan, cinnamon, baking soda and salt in a medium bowl
In a large bowl, beat the room temperature butter on medium speed until smooth. Add brown sugar and granulated sugar, beat on medium-high speed until creamed. Add eggs and vanilla, beat on high speed until combined
Add dry ingredients to wet ingredients and mix on low speed until combined. Continue on low speed, beat in the oats and raisins. Dough will be thick and sticky
Cover and chill the dough for 45 minutes
While dough is chilling preheat the oven to 350°. Put parchment paper on baking sheet, unless using a non-stick baking sheet
Scoop dough, 1/4 cup per cookie. Place 4 inches apart on baking sheet. Bake for 13-14 minutes or until lightly browned on the side and the center is very soft
Remove from oven and allow cookies to sit on baking sheet for 5 minutes before transferring to a wire rack to cool completely