Place the raisins in a small bowl and cover completely with boiling water. Let them soak for about 5 minutes. Drain well and set aside to cool.
Preheat the oven to 350°F and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
In the bowl of an electric mixer, beat the apple butter, softened butter, and brown sugar until light and fluffy.
Add the eggs and vanilla and beat until combined.
With the mixer on low, gradually add the dry ingredients and mix just until incorporated.
Stir in the rolled oats and drained raisins until evenly distributed.
Scoop the dough into large, generous dollops and place them on the prepared baking sheets, leaving plenty of room between each cookie. You should get approximately 18 large cookies from the batch.
Bake for approximately 16–20 minutes, or until the edges are set and the centers no longer look wet. Because these cookies are intentionally large, begin checking them around the 16-minute mark and add time as needed.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
