1/2cup(1 stick) unsalted buttersoftened to room temperature
1cuppacked brown sugar
2large eggsroom temperature
3cupsold fashioned oatsdo not use quick oats
In a small bowl of warm water, soak raisins for 10 minutes, drain, then blot until dry.
In a medium size bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl with a hand mixer, or a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until smooth. Add the eggs and beat on high until combined. Add the vanilla and molasses and beat on high again until completely combined, scraping down the sides and bottom of the bowl as needed.
With the mixer on low, slowly add the dry ingredients to the wet ingredients and beat until combined. With the mixer still on low, add oats and raisins.
Cover and chill the dough for at least 45 minutes or up to 2 days in the refrigerator. If chilling for longer than an hour, allow dough to sit at room temperature for at least 20 minutes before rolling and baking.
When you are ready to bake the cookies, preheat the oven to 350ºF. Line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop dough into your hand and roll into a ball and place on prepared baking sheet. Bake cookies for 11-13 minutes or until edges just begin to brown. Remove from oven and allow to rest on baking sheet for at least 3 minutes. Cookies will look underdone, and will "set" as they cool on baking sheets. Store cookies covered tightly at room temperature up to 5 days. Baked cookies freeze well, as does unbaked rolled dough (up to 2 months). Do not thaw and add an extra minute to baking time.