About 15 minutes before you start your cookie dough, place your raisins in a bowl and cover them with hot water. Let the raisins soak, then drain the liquid before folding them into the dough.
Add your butter and sugars to a large mixing bowl or your stand mixer and beat on high for about 2-3 minutes until they are creamed together.
Add the eggs one at a time and mix on medium speed for about 5 minutes until the mixture is pale and fluffy.
Add the vanilla, spices, baking soda, and molasses and beat for 1 minute. Then add the peanut butter and mix until well combined.
Carefully add your oats one cup at a time, mixing well after each cup. Drain the raisins and gently fold them into the dough, mixing until completely incorporated.
Cover your dough with plastic wrap and place the bowl into the refrigerator. Let the dough chill for at least 15 minutes, 30 minutes if you can!
While your dough is chilling, preheat the oven to 350℉ and line your cookie sheet with parchment paper.
Using a spoon or a cookie scoop, make 2” balls with the dough and place on your cookie sheet.
Bake for 15-18 minutes until the edges are just set. The center will still be soft and look underdone, but trust me you want to pull these out when they're still gooey!
Let your cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
Serve and enjoy!