Preheat oven 350 F.
2 1/2 c. rolled oats
2 c. flour
1/2 tsp. baking soda
pinch of salt
2 tsp. cinnamon
2 eggs
3/4 c. each brown and granulated sugar
1 c. softened butter
2 tsp. vanilla
1 tbsp. molasses
1 c. walnuts
1 c. golden raisins
Mix together dry ingredients and set aside.
Cream butter and sugars.
Mix in eggs, vanilla and molasses until well blended.
Add one cup of dry ingredients at a time, mixing well between each addition, until everything is incorporated.
Stir in walnuts and raisins.
Line 2 baking sheets with parchment paper.
Place heaping tablespoons of dough onto the pans and
bake for 10-15 minutes.
Remove from oven and cool on wire racks.
Whisk eggs and sugar until blended.
Whisk in oats, butter, espresso, pumpkin pie spice, baking powder and salt.
Drop one tsp of dough onto cookie sheets 2" apart. Bake for 15 minutes until edges are golden. Cool for 5 minutes and transfer to a wire rack.
Drizzle with melted chocolate; allow chocolate to set before storing.
