Soft & Chewy Oatmeal Raisin Cookies

Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with both sugars until smooth, about 2 minutes on medium speed.
Add eggs, vanilla, + molasses: Add eggs, then mix on high for about 1 minute until incorporated. Add vanilla and molasses, mix until combined.
Dry ingredients: Mix flour, baking soda, cinnamon, and salt together in a separate bowl. Pour this into the wet ingredients. Combine together on low.
Add the extras: Beat in the oats and raisins on low speed. Dough will be thick and sticky.
Chill: Refrigerate the cookie dough for 30-60 minutes.
Roll: Roll cookie dough into balls and place on a lined baking sheet. I love using these baking mats.
Bake: Bake the cookies at 350°F (177°C) for 12-13 minutes until lightly browned. The cookies might look under-baked, but they will continue to set as they cool. This is the secret to a soft and chewy oatmeal raisin cookie!