Preheat oven to 350 degrees F. Line a baking sheet pan with a silicone baking mat or parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with an electric hand mixer, cream room temperature unsalted butter, light brown sugar, and granulated sugar for a few minutes until light, pale, and fluffy.
Add eggs, one at a time, mixing until combined in between each addition. Then add molasses and vanilla extract.
In a separate mixing bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside
Add quick oats to the butter mixture and mix on low speed until combined.
Add the flour mixture to the wet ingredients and mix on the lowest speed until the ingredients are well combined. Be sure to scrape the sides and bottom of the bowl.
Portion the cookie dough using a large cookie scoop and place on the prepared baking sheet pan. Allow space for spreading as the cookies will double in size.
Bake for 10-12 minutes until the cookies are golden brown on the edges.
Remove the pan from the oven and allow the cookies to cool on the pan for two minutes before transferring to a wire rack to cool completely.