6tablespoonmolasses(or more, be generous for chewier cookies)
1 ¾cupsall-purpose flour
2 ½cupsold fashioned oats
1cupraisins(substitute dried cranberries or cherries, if desired - you can also add chopped walnuts or chocolate chips)
Preheat oven to 350 degrees F (175 degrees C) and line your baking sheet(s) with parchment paper.
In a large mixing bowl, or the bowl of your stand mixer, cream the (softened, room temperature) butter and sugar together until smooth.
Add wet ingredients (eggs (beaten, room temperature) and molasses). Stir, then add salt, baking soda, baking powder, and cinnamon. Combine thoroughly.
Add flour, stir in gently to wet mixture. Add old fashioned oats and raisins, then stir until all ingredients are combined into a sticky cookie dough.
Using a tablespoon, portion out the dough into 1-1 ½ inch dough balls and place cookies onto baking sheet approximately 2 inches apart to allow the cookies room to spread during baking.
Bake cookies at 350 degrees F (175 degrees C) for 12-15 minutes, or until cookies are browned on the edges (the baked cookies are lighter brown in appearance than the dough).
Remove cookies from the oven and allow them to set up on the cookie sheet for 5 minutes before transferring to a cooling rack. Cool for an additional 10 minutes before serving.
Both the dough and the cookies freeze very well for later use. Place either the dough or cookies in a large freezer bag or air tight container to store in the freezer. I have thawed the frozen dough or cookies up to 1 month after freezing with very good results.Store baked cookies in an air tight container at room temperature for approximately 1 week and refrigerated for up to 2 weeks.Dough can be mixed and stored in the refrigerator for up to 1 week.