Preheat oven to 350°F (180°C). In medium bowl, whisk flour with oats, baking soda, cinnamon and salt until blended. In large bowl, use mixer to beat butter with brown sugar until light and fluffy. Beat in maple syrup until blended. Beat in eggs and vanilla. Stir in flour mixture until just combined. Stir in raisins.
Place rounded tablespoons of batter about 2 in. (5 cm) apart onto parchment-lined baking sheets. Press down lightly with flour-dusted fork. Bake in batches 12 min., or until golden brown around the edges, switching sheets to other oven racks and rotating half-way through baking for even cooking.
Cool on baking sheets 1 min. Transfer to wire rack to cool completely. Store in airtight container up 2 days or freeze up to 2 weeks.
Substitute dried cranberries for raisins.