Maybe . . . just maybe . . . I should have taken the picture when I made these a week ago, rather than this afternoon . . .

Anyway.

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Oatmeal-Raisin Cookies

1 cup unsalted butter, softened to room temperature
1 cup packed brown sugar
¼ cup white sugar
2 large eggs (or equivalent egg substitute)
1 tbsp. vanilla extract
1 tbsp. molasses
1 ½ cup AP flour
1 tsp. baking soda
1 ½ tsp. ground cinnamon
½ tsp salt
3 cups oats
1 cup raisins
½ toasted walnuts (optional)

1. Using hand mixer or stand mixer, cream together butter and both sugars until smooth. Add eggs; mix till combined, about 1 minute. Scrape down sides as needed. Add vanilla and molasses; mix on high till combined. Set aside.
2. In separate bowl, whisk together flour, baking soda, cinnamon and salt. Add to wet ingredients and mix on low till combined. Add raisins, oats and walnuts (if you’re adding nuts) and mix on low speed. Dough will be thick and sticky. Chill dough 30-60 minutes in the fridge.
3. Preheat oven to 350F (177C). Line two large baking sheets with parchment paper or silicone baking mats.
4. Roll balls of dough (about 2 tablespoons per cookie) and place about 2 inches apart. Bake 12-14 minutes until lightly browned on the sides. The centers will look soft and under-baked. Take out of the oven and let cool on the baking sheet for 5 minutes before putting them on a wire rack to cool completely. The cookies will set further on the baking sheet during this time.

Makes 26-30 cookies.

Verdict: YUMMY! The cinnamon and molasses add nice flavor notes to the cookies, and the texture is excellent. Nice and chewy inside.