1-Gathering and Mixing Ingredients: First, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to create a uniform dry mix. This step blends the flavors and helps the cookies rise properly.

2-Gathering and Mixing Ingredients: Next, in a large bowl, cream the softened unsalted butter with the packed light or dark brown sugar and granulated sugar until light and fluffy. Add in the large eggs one at a time, followed by the pure vanilla extract and unsulphured or dark molasses, mixing until smooth. Slowly incorporate the dry ingredients into the wet mixture, stirring just until combined to keep the dough tender.

3-Baking and Cooling: Once mixed, fold in the old-fashioned whole rolled oats, raisins, and optional chopped toasted walnuts gently to distribute them evenly. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart for proper spreading.

4-Baking and Cooling: Bake for 10-12 minutes, or until the edges turn golden brown while the centers stay soft for that perfect chew. Let the cookies cool on the sheets for 5 minutes before transferring to wire racks. For adaptations, use plant-based alternatives for vegan versions or gluten-free options as needed.