Cookies are one of the most irresistible snacks available. Be it plain old butter cookies or the fancier ones with a wide array of goodies, cookies call out to you in a way that you cannot ignore. One cookie that truly stands out is the Oatmeal and Raisin cookie with its soft, chewy center, crisp edges, rich cinnamon flavor and hearty oatmeal and plump raisin goodness.
The best ever soft, chewy and decadent Oatmeal and Raisin cookies:

Ingredients
1 cup (230g) unsalted butter, softened to room temperature
¼ cup (50g) granulated sugar
1 cup (200g) packed light or dark brown sugar
1 ½ cups (190g) all-purpose flour (spoon & leveled)
2 large eggs
3 cups (240g) old-fashioned whole rolled oats
1 cup (140g) raisins
1 Tablespoon vanilla extract
1 Tablespoon molasses (you can substitute this with honey or maple syrup)
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
1/2 cup (64g) chopped toasted walnuts (optional)

Method
Preheat the oven to 175 degrees Celsius. Line two baking trays with parchment paper and set aside. Mix the butter and the sugars for about two minutes, till they are creamy and soft. Add in the eggs and mix on high till it is well combined. Add the vanilla extract and the molasses and mix on high till everything dissolves and mixes thoroughly.
In a separate bowl, mix the flour, cinnamon powder, baking soda and salt. Add this to the wet mixture and mix on low speed. Once everything is combined, fold in the raisins and the oats. You can add the walnuts at this stage if you opt to.
The dough will feel very thick and sticky. This is how the consistency is meant to be. Refrigerate the dough for 30-60 minutes. Take about two tablespoons of the cookie dough at a time and set it on the baking tray approximately two inches apart. Bake for around 10-13 minutes, until the sides of the cookies start turning slightly golden. The center of the cookies is supposed to look uncooked and chewy. Wait for about five or 10 minutes before removing the cookies from the baking trays.
The cookies will stay fresh up to a week if stored at room temperature in an air tight container. The cookie dough can also be stored in the freezer for up to two or three months. You can freeze the baked cookies as well and use for up to three months. Enjoy!