Directions

1. Add your raisins to a bowl of warm water and let them sit for 10 minutes.

2. In a stand mixer with the paddle attachment, cream the softened butter and sugar together until smooth.

3. Add in the eggs and mix on high until fully combined, scraping the sides down as needed.

4. Add in the molasses and vanilla extract and continue to mix on high to combine.

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

6. Next add the bowl of dry ingredients to the stand mixer and mix on low until a thick, sticky dough forms.

7. Add the raisins and oats to the stand mixer and continue to mix on low until they are completely combined.

8. Cover the dough and chill for 1 hour in the fridge.

9. Preheat oven to 350°F (177°C).

10. Line 2 large baking sheets with parchment paper or a nonstick baking mat and set aside.

11. Once chilled, roll out your dough into balls and place 2 inches apart on the baking sheets. Each ball should be able 2 tablespoons of dough. We recommend an ice cream scoop for perfect measurements each time.

12. Bake for 12-14 minutes until lightly browned on the sides.

13. Remove from the oven and let them sit on the baking sheet for another 5 minutes. The center of the cookies will look underbaked, but they will finish firming up during these 5 minutes. This is what keeps them chewy!