TO MAKE THE COOKIES:

• Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper (or a lightly greased cookie sheet) to prevent cookies from sticking and burning fast. Set aside.
• Using an electric stand mixer (fitted with a paddle attachment), cream together the softened butter and both sugars on medium speed until smooth, about 2 minutes.
• Next, add the eggs and mix on high until well combined (for another 1 minute). Be sure to scrape down the sides and bottom of the bowl if needed.
• Finally, add the vanilla extract, pureed apples, and molasses, mixing everything on high speed until combined. Set aside.
• Now, in a large bowl, toss together the all-purpose flour, baking soda, cinnamon, and sea salt. Add the dry ingredients to the wet ingredients and mix on low until fully combined.
• Add in the rolled oats and raisins, and mix until well combined on low speed.
• Once time has passed, remove cookie dough from refrigerator or freezer and scoop dough (about 2 tablespoons of dough per cookie) onto the baking sheets, about 1 inch apart. Repeat until pans are filled.
• Bake cookies for 11-13 minutes until very lightly browned on the sides. NOTE: The centers will look very soft and undone, BUT they are good to go; they'll harden slightly while cooling!
• Remove cookies from the oven and let them cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat until all cookies are made.
• Once fully cooled, grab a cookie and enjoy your first bite.
• Bon Appetit!