1cupraisinssoak raisins in warm water for 10 minutes before using.
2eggsroom-temperature eggs are preferred.
Instructions
Using a hand mixer or stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes.
Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add the wet ingredients and mix on low until combined. Beat in the oats, and raisins.
The dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator. If chilling longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll balls of dough (about 2 tbsp of dough per cookie) and place them 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky.
Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked.
Remove from oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set on the baking sheet during this time.
Notes
Cookies stay fresh and covered at room temperature for up to 1 week. Baked cookies freeze well up to 3 months. Unbaked cookie dough balls freeze well- up to 3 months. Bake cookie dough balls for an extra minute, no need to thaw.