1 1/4 cups rolled oats
3/4 cup flour
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened
3/4 cup sugar
2 tbs molasses
1 lg egg
1 tsp vanilla extract
1 cup raisins

combine the oats, flour, cinnamon, baking powder & salt in a large bowl. beat the butter, sugar & molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. beat in the egg & vanilla until smooth, about 2 more minutes. reduce the mixer speed to low, add the flour mixture & beat until combined. stir in the raisins by hand. for the best flavor & texture chill the dough at least 4 hours or overnight.

position racks in the upper & lower thirds of the oven; preheat to 350°. line 2 baking sheets with parchment paper. form the dough into 12 balls, about 2 tbs each, & arrange 3″ apart on prepared baking sheets. flatten with the back of a fork. bake until the cookies are golden, 15-17 minutes. let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

makes 1 dozen