Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (3g) ground cinnamon
  • ½ teaspoon (1g) ground nutmeg
  • ½ teaspoon (3g) salt
  • 3 cups (240g) rolled oats (not instant!)
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (170g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 tablespoons (30ml) molasses
  • 1 cup (170g) raisins or chopped nuts (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Add oats and stir to combine.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract and molasses.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Gently fold in raisins or nuts (if using).
  7. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 24 hours).
  8. Drop rounded tablespoons of dough (or use a cookie scoop) onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.