Ingredients
1 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/4 cup granulated sugar
2 eggs
1 tablespoon molasses
2 teaspoons vanilla
1–1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup raisins, moistened
3 cups rolled oats {quick or old-fashioned}
Instructions
Heat oven to 350°F.
Soak raisins in warm water for 10 minutes.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs, molasses and vanilla; beat well.
Drain raisins, set aside.
Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by 2 tablespoon cookie scoops onto parchment paper lined cookie sheets.
Bake 12-13 minutes or until a light golden brown. {Reduce cooking time if you are making smaller cookies.}
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in a tightly covered container.
Notes
To bake from frozen, add 1 minute to cooking time.
