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.