Preheat your oven to 375°F. Line two baking trays with parchment paper.

Whisk together the dry ingredients in a large bowl and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, beat together the butter, white sugar, and brown sugar until smooth and creamy.

Beat in the egg until completely incorporated.

Beat the molasses into the butter mixture until mixed in.

On low speed, mix the dry ingredients into the wet mixture until thoroughly combined.

If the dough is quite tacky, add in extra flour, one tablespoon at a time, until the dough resembles a normal cookie dough – not too tacky and holds its shape.

Stir in the raisins by hand.

Divide the dough into two pieces. Cover one piece to ensure it doesn't dry out while you work with the other.

Take one half of the dough and divide it into three equal pieces.

Form each half of the dough into three long rolls, fitting the rolls across a standard baking sheet width-wise, leaving at least two inches between the rolls for the dough to spread out while baking.

Build the dough up as high as you can to achieve a thicker, chewier bar.

Repeat with the other half of the dough on the other baking sheet.

Bake them in the preheated oven for 13-15 minutes until the edges are cooked and the middle slightly underdone.

The bars should still feel soft and puffy. Do not over-bake.

Remove and let cool completely on the baking sheet.

Slice each bar across width-wise into 8 rectangle cookies when fully cooled.