Preheat the oven to 375°F with two racks dividing the oven into thirds. Line 2 baking sheets with parchment paper.
In a large mixing bowl place the butter, granulated sugar, brown sugar, and vanilla. Break the egg into a small bowl and add it into the large bowl. This way, any stray bits of shell can be easily removed from the small bowl, avoiding "crunchy" cookies. With the mixer on medium speed, beat until the mixture is smooth and well blended.
With the mixer off, add the flour, cinnamon, baking powder, baking soda, and salt. With the mixer on medium speed, beat until all the ingredients are well combined. Turn the mixer off.
Drain the raisins and pat them dry on a paper towel. Add the oats, the raisins, and the sunflower seeds to the dough. Beat just until all the ingredients are combined.
Put the 2 Tbsp sugar in a bowl, if you'd like to dip the cookies in it before baking. This gives a sparkly, slightly crunchy finish to the cookies.
Scoop out the dough. (My daughter chose the Tablespoon scoop for dainty cookies. My son chose the muffin scoop for monster cookies. I divided the dough in half and let them each fill a cookie sheet.) If you'd like to, dip the cookies in the sugar. Place the dough balls on the prepared baking sheet, sugar side up.
Using a light tapping motion to make a flat circle, about 1/2 inch thick for monster cookies, thinner for dainty ones.
The dough will spread, so leave space between the cookies, more for the monsters than the dainties.
Using hot pads, carefully open the oven door and place the baking sheets in the preheated oven. (This is a job for older children or a parent.) Bake until the cookies are very light golden brown, about 10 minutes.
Using pot holders, remove the baking sheets from the oven. Set each on a rack to cool. When the cookies are cooled, remove them to a cooling rack with a spatula.