1 cup unsalted butter, room temperature
1 cup (200 grams) brown sugar
1/4 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 tablespoon molasses
1 1/2 cups (188 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned whole rolled oats
1 cup raisins
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar on medium speed until smooth and creamy, about 2 minutes.
- Add eggs and mix until combined, about 1 minute. Scrape down the bottom and sides of bowl to keep mixture even textured. Add vanilla and molasses; mix until combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon and salt. Add to the butter mixture and mix on low speed until just combined. Beat in the oats and raisins. Dough will be thick yet sticky. Cover and chill dough in refrigerator for 30-60 minutes.
- Portion into golf-ball-sized dough balls, cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls, 2 inches apart.
- Bake for 12-14 minutes or until edges are lightly browned and middles no longer look raw. Remove from oven and let rest on baking sheets for 5 minutes before removing to wire rack to cool completely.