Whole Wheat Oatmeal Raisin Cookies

Using a hand mixer or a stand mixer, cream the room temperature butter until creamy. beat in the brown sugar and the white sugar until smooth.
Beat in the eggs one at a time.
Soak the raisins to a bowl of water, rum, or juice to enhance the flavors of the raisins for 15 minutes.
Mix in the vanilla extract and the molasses until combined.
In a separate bowl, combine the whole wheat flour, teaspoon baking soda, and salt together.
Grind the old-fashioned oats in a food processor or blender and stir them into the dry ingredients.
Combine the ground oats with the dry mixture.
Stir the dry ingredients into the wet mixture until a dough forms.
Drain and pat dry the raisins and gently stir them into the cookie batter.
Cover the dough and chill for at least 30 minutes. This will allow the flavors to deepen and prevent the cookies from spreading.
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Scoop the cookie dough using a #30 cookie scoop (about 1.5 tablespoons) and place them two inches apart on the prepared cookie sheet.
Bake the cookie sheets at a time for 10 to 12 minutes, or until the edges are lightly browned.
Remove the cookie sheet from the oven and allow the cookies to cool for about 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container for up to 4 days.