Thick and Chewy Oatmeal Vanilla Bean-Raisin Cookies

To bowl of mixer fitted with paddle attachment, add the butters, brown sugar, vanilla beans(scrape them out), and beat on medium-high speed to cream ingredients until very light and fluffy, 3 to 4 minutes. Stop; scrape down the sides of the bowl, add oats, cinnamon, baking soda, optional salt; beat to incorporate, about 1 minute. Add flour and beat to just combine, about 30 seconds. Add raisins and chocolate chunks, beat momentarily to incorporate. Cover dough with plasticwrap and refrigerate for at least 2 hours, up to 5 days. Preheat oven to 350F, line a baking sheet with parchment, or spray with cooking spray; set aside. Using a medium-sized two-inch cookie scoop form dough mounds, ( approximately 2 heaping tablespoons, or 1.50 oz). Place dough on baking sheet, spaced at least 2 inches apart (maximum of 8 per sheet). Bake for 10 to 12 minutes, or until edges are set and tops have just set, even if slightly undercooked in the center, as cookies will firm up as they cool(10 minutes for soft and chewy cookies). Allow cookies to cool on the baking sheet for 5 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months