Oatmeal Raisin Crisps

Yields about 18 standard-sized cookies

1/2 cup (1 stick) butter, softened
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons molasses
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 3/4 cups old fashioned oats
3/4 cup raisins

Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper (these cookies tend to stick to the pan).

In a large mixing bowl, cream together the butter and brown sugar. Add the egg and continue mixing until smooth. Mix in the vanilla extract and molasses. Mix in the flour, baking soda, cinnamon, and salt. Stir in the rolled oats and raisins.

Scoop out dough by the spoonful and place at least 2 inches apart on the baking sheet (these cookies will spread out quite a bit). Bake for 12-15 minutes, or until the edges are lightly browned and the center is golden. Because of the molasses, these cookies will appear darker than a traditional oatmeal raisin cookie as they bake. Just because they turn darker than you may be used to does not necessarily mean they are done. Allow to cool on the pan for a few minutes before transferring to a cooling rack to cool completely.