In your stand mixer, add the butter and sugars. Cream together until it's light and fluffy.

Add in the vanilla and molasses, and mix for about 30 seconds.

Add in the eggs, mix on high for about 2 minutes.

In separate large bowl, mix together the flour, baking soda, cinnamon, and salt.

Add the flour mixture to the butter mixture and mix just until combined.

Add in the oatmeal and raisins, mixing between each to combine.

Remove mixing bowl and cover with plastic wrap.

Refrigerate dough for 1 hour.

After chilling, remove from refrigerator and allow dough to rest at room temperature for 10 minutes.

Preheat oven to 350° and line your baking sheet with a Silpat.

Scoop balls of dough with a standard cookie scoop and place about 1 ½ inches apart on to your baking sheet.

Bake for 10 minutes.

Once you remove from the oven, allow the cookies to rest and cool on the baking sheet for 3 minutes before transferring to a wire rack to finish cooling.

WW Freestyle Points: 6/cookie