Summary

Instructions

1. 1

   Using a hand mixer or a stand mixer fitted with the paddle, cream the softened butter and both sugars on medium speed until smooth, about 2 minutes.

2. 2

   Add the eggs and mix on high until combined, about 1 minute, scraping down the bowl as needed.

3. 3

   Add the vanilla and molasses and mix on high until fully combined; set aside.

4. 4

   In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

5. 5

   Add the dry ingredients to the wet ingredients and mix on low until combined.

6. 6

   Beat in the oats, raisins, and walnuts (if using) on low speed; the dough will be thick and very sticky.

7. 7

   Cover and chill the dough for 30–60 minutes. If chilling longer (up to 2 days), let it sit at room temperature for at least 30 minutes before rolling and baking.

8. 8

   Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats.

9. 9

   Roll dough into balls, about 2 tablespoons of dough per cookie, and place 2 inches apart on prepared sheets (a cookie scoop helps with sticky dough).

10. 10

    Bake for 12–14 minutes, until lightly browned on the sides; centers will look very soft and slightly underbaked.

11. 11

    Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely; cookies will continue to set as they cool.