Beat 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and ¼ cup of granulated sugar on medium speed for about 3 minutes, until smooth.
Beat in 2 large eggs, 2 teaspoons of vanilla extract, and 1 tablespoon of unsulphured molasses.
Whisk 1⅔ cups of all-purpose flour, 1 teaspoon of baking soda, 1½ teaspoons of ground cinnamon, and ½ teaspoon of salt, then beat into the butter mixture.
Stir in 3 cups of old-fashioned rolled oats and 1 cup of raisins. Cover and refrigerate for 30-60 minutes. Toward the end, preheat the oven to 350°F / 175°C.
Line baking sheets with parchment paper. Roll the dough into 2-tablespoon balls and space them 2in / 5cm apart.
Bake for 12-14 minutes, until lightly browned on the sides. Cool on the sheets for 5 minutes, then move to a wire rack.
