Ingredients
1cupbutter,unsalted, softened to room temperature
1cuplight brown sugar,or dark brown sugar, packed
¼cupgranulated sugar
2large eggs
1tbsppure vanilla extract
1tbspmolasses
1½cupsall-purpose flour,spoon and leveled
1tspbaking soda
1½tspcinnamon,ground
½tspsalt
3cupsold-fashioned whole rolled oats
1cupraisins
½cupwalnuts,chopped, toasted, optional
Preparation
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the softened butter and both sugars together on medium speed for about 2 minutes until smooth.
Add the eggs and mix on high for about 1 minute until combined.
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 to the wet ingredients and mix on low until combined.
Beat in the oats, raisins, and walnuts, if using, on low speed. The dough will be thick, yet very sticky.
Chill the dough for 30 to 60 minutes in the refrigerator (do the full 1 hour to avoid the cookies from spreading too much).
If chilling for longer (for up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 350 degrees F.
Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the balls of dough (about 2 tablespoons of dough per cookie) and place 2-inches apart on the baking sheets.
Use a cookie scoop since the dough can be sticky.
Bake for 12 to 14 minutes until lightly browned on the sides. The centers will look very soft and under-baked.
Remove from the oven and let cool on the 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.
