1/2 cup (1 stick) unsalted butter
3⁄4 cup sugar
6 tablespoons molasses
1 teaspoon vanilla extract
1 1⁄2 cups all-purpose flour
1⁄4 cup whole-wheat flour
1 teaspoon baking soda
3⁄4 teaspoon fine salt
1 1⁄2 teaspoons ground cinnamon
2 cups rolled oats
1 cup raisins
1⁄2 cup chopped walnuts, toasted
1. Fluff: Using a stand mixer tted with the paddle attachment, cream butter and sugar until light and uffy, about 3 minutes. Add eggs, molasses, and vanilla and beat until the batter looks uffy again.
2. Mix: In a separate bowl whisk together both types of our, baking soda, salt, and cinnamon. Add our mixture to butter mixture and blend. Stir in oats, raisins, and walnuts by hand.
3. Bake: Heap batter into a 13 x 9 x 2-inch baking pan (you know, the lasagna pan) lined with parch- ment paper. Pat down with a damp hand. Slide into a 350-degree oven and bake until rich brown and slightly puffed, about 25 minutes. Cool completely, cut, and serve. Or store in the freezer for those mornings when breakfast prep seems daunting.
Provenance: Inspired by Ina Pinkey.