Preheat oven to 350℉. Bring one cup of water to a boil and pour over raisins. Allow to soak for 10 minutes. Drain well and set aside until ready to use.
In a small bowl, whisk together oats, flour, cinnamon, baking soda, ginger and salt.
Cream together butter and sugar using the paddle attachment of a stand mixer, electric mixer or wooden spoon. Add eggs, one at a time, beating after each until incorporated. Stir in molasses.
Add dry ingredients all at once and mix until all dry ingredients have been incorporated. Stir in raisin.
Using a one-ounce cookie scoop or tablespoon, drop dough onto parchment lined baking trays, spacing 2" apart. Flatten each cookie slightly with damp fingers or palm of your hand. Bake on middle rack for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before moving to a cooling rack.
-recipe yields 48 2 1/2" cookies.
-for best results, bake each tray separately on the middle rack.
-you can skip the plumping of the raisins, however, it does make for a very nice chewy cookie.