Preheat the oven to 350°F (175°C). Line one or two cookie sheets with parchment paper and set aside.

In a large mixing bowl, whisk together the safflower oil, egg, pure vanilla extract, honey, and molasses until smooth and combined.

In a separate bowl, whisk together the whole wheat pastry flour and baking powder.

Gradually add the flour mixture to the wet ingredients while whisking, mixing until just combined.

Stir in the quick-cook oats. If using, add the raisins and gently fold them into the batter until evenly distributed. Do not overmix.

Using a regular dinner spoon, drop 12 equal portions of dough onto the prepared parchment-lined sheets, leaving space between each cookie for spreading (about 6 cookies per regular-sized cookie sheet/half sheet).

Bake in the preheated oven for 10–14 minutes, or until the cookies are light brown and appear set.

Remove the cookie sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes, then transfer the cookies to a wire rack to cool completely.