- 1 cup of unsalted butter at room temperature
- 1 cup of brown sugar
- ¼ cup of granulated sugar
- 2 large eggs
- 1 TBSP of vanilla extract
- 1 TBSP of molasses
- 1 ½ cups of flour
- 1 TSP of baking soda
- 1 ½ TSP of ground cinnamon
- ½ TSP salt
- 3 cups of rolled oats
- 1 ½ cups of raisins*
*Note: some amount of the raisins can be replaced with other ingredients. For example, I used 1 cup of raisins along with ½ cup of semi-sweet chocolate chips. Peanut butter chips or chopped nuts would also go very well with these cookies.
- Cream the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer. This should take less than 2 minutes.
- Add the eggs to the creamed butter and sugars and mix until they are fully integrated.
- Add the vanilla and molasses and mix until combined.
- In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Once they are evenly distributed, add them to the wet ingredients and mix.
- Finally, add the rolled oats, raisins, and any additions (such as chocolate chips or nuts).
- Refrigerate the dough for 1-2 hours
- Preheat the oven to 350℉
- Roll the chilled dough into balls up to an inch in diameter. Bake on a baking sheet for 12-14 minutes. The middle will look under-cooked, but the cookies are done once the edges have started to brown. Leave them on the hot baking sheet for at least 5 minutes, so they can finish setting.
Makes roughly 3 dozen cookies