Sugar Spun Run's Chewy Oatmeal Raisin Cookies

In a large mixing bowl, combine melted cooled butter, dark brown sugar, granulated sugar, and ground cinnamon; stir with a whisk or spoon until smooth.

Add the eggs and stir well, followed by the molasses and vanilla extract until completely blended.

In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.

Gradually stir the flour mixture into the wet ingredients just until fully incorporated.

Fold in the rolled oats and raisins until evenly distributed throughout the thick dough.

Cover the bowl tightly with plastic wrap and chill in the refrigerator for 30 to 60 minutes.

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

Scoop rounded 1 ½-tablespoon portions of dough onto prepared baking sheets, spacing them at least 2 inches apart.

Bake at 350°F (175°C) for 10 to 12 minutes, until edges are golden brown while centers still look slightly soft and underbaked.

Let the cookies rest on the baking sheet for 10 minutes to finish cooking to chewy perfection, then transfer to a wire rack.