Preheat oven to 350* and line cookie sheets with a silicone baking mat or parchment paper, set aside

Place the raisins in a small bowl and pour boiling water on top. Immediately cover with plastic wrap to keep in the heat and set aside while you assemble the dough

In a mediums size bowl, mix together flour, oats, spices, baking soda, and salt, set aside

In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy

Add in the vanilla extract and 1 egg at a time until fully combined with the mixer on medium-low

With the mixer on medium-low, drizzle in the molasses until fully combined.

Scrape down the sides and prepare to add the dry ingredients

Add in the dry ingredients (the oat-flour mixture) in three separate additions, ensuring each is fully combined before adding the next

Strain the raisins to remove the water and using the back of a wooden spoon, lightly press down on the raisins to squeeze out as much of the water as you can***

Add the raisins to the cookie dough and gently combine with the mixer on low or by hand using a wooden spoon.

Using a 2-ounce scoop, place mounds of cookie dough onto the prepared baking sheets, allowing about 2 inches between each dough placement

Using the palm of your hand or the flat bottom of a glass, press down on the cookie dough mounds until they are about half their original size

Bake the cookies in the preheated oven for 15-17 minutes until golden brown

Once baked, let the cookies cool for an additional 1-2 minutes on the tray before transferring to a wire rack to cool completely

Cookies will keep in an airtight container at room temperature for 1 week or frozen for up to 3 months