Michelle’s Oatmeal Raisin Cookies

1 c butter 2 sticks

1 c white sugar 210 g

1 c packed brown sugar 200 g

2 eggs

1tsp vanilla extract

3 tbsp blackstrap molasses 

2 c all-purpose flour 250 g

1 tsp baking soda 2 tsp calcium carbonate baking soda (salt free)

1 tsp salt Optional for salt-free

1 1/2 tsp cinnamon

2/3 tsp nutmeg

1/2 tsp allspice

1/2 tsp ground cloves

3 c rolled oats 270 g

1/4 c milk

1 1/2 c raisins

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla and molasses. Combine flour, baking soda, salt, cinnamon and other spices; stir into the creamed mixture. Mix in oats, and finally the milk and raisins. Cover, and chill dough for at least one hour.

Preheat the oven to 350 degrees F  Grease cookie sheets or use parchment paper. Roll the dough into walnut sized balls, and place 3 inches apart on cookie sheets. 

Bake for 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.