Step 1

Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside.

Step 2

Beat butter, cream cheese, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, about 3 - 4 minutes. Scrape down the sides and bottom of the bowl as needed.

Step 3

Add milk, molasses (if using), and vanilla; mix until incorporated. Reduce speed to low and gradually beat in flour mixture until combined. Stir in oats until evenly distributed.

Step 4

Use a small cookie scoop (1.5 to 2 tablespoons) to scoop out the oatmeal cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. If time allows, refrigerate for 30 minutes for up to 2 days.

Step 5

Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.

Step 6

Place the cooled cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet.

Step 7

Bake for 10-12 minutes, until barely golden brown around the edges, but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.

Step 8

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.