This was my Grandmother's recipe from the 1940's. These cookies use molasses in place of brown sugar, which was one of the items rationed during the war (and harder to get than white sugar, they tell me). To me they're better than regular oatmeal cookies!

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
15 mins
total:
45 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.

  • In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.

  • Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

97 calories; protein 1.4g; carbohydrates 13.5g; fat 4.4g; cholesterol 7.8mg; sodium 94.8mg. Full Nutrition
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Reviews (214)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2009
I wanted to re-review this terrific recipe and add that I keep oatmeal that I grind up into flour that I use in this recipe with great success. The cookies are very tender and soft rather than crunchy. Instead of the whole 2 cups, I add 1 3/4. I have also successfully used craisins when I found out I was out of raisins and it was still very, very good. Still an awesome, 5 star recipe. Grandma definately knows best-and this recipe publisher gets my whole family's thanks for sharing it. My daughters and I baked these after reading Molly, the American Girl who's father was in WW11, and she had to ration sugar. Even if your not crazy about molasses-you will find these the very best cookie recipe any grandma or mom could pass down. It's a hands down winner with all 9 members of my family. Read More
(108)

Most helpful critical review

Rating: 2 stars
08/08/2006
Did not like this recipe at all....they have all the ingredients for a good cookie, but they are too dry...maybe instead of dropping by teaspoon using a tablespoon would have produced a bigger cookie and therefor more moist...:( Read More
(25)
255 Ratings
  • 5 star values: 184
  • 4 star values: 43
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 6
Rating: 5 stars
02/02/2009
I wanted to re-review this terrific recipe and add that I keep oatmeal that I grind up into flour that I use in this recipe with great success. The cookies are very tender and soft rather than crunchy. Instead of the whole 2 cups, I add 1 3/4. I have also successfully used craisins when I found out I was out of raisins and it was still very, very good. Still an awesome, 5 star recipe. Grandma definately knows best-and this recipe publisher gets my whole family's thanks for sharing it. My daughters and I baked these after reading Molly, the American Girl who's father was in WW11, and she had to ration sugar. Even if your not crazy about molasses-you will find these the very best cookie recipe any grandma or mom could pass down. It's a hands down winner with all 9 members of my family. Read More
(108)
Rating: 5 stars
03/23/2006
These are SOOOO good!!! They're so soft and....fluffy! I replaced my shortening with butter and added 1/2t each of cloves and cinnamon, but kept everything else the same. This is going to replace my current oatmeal cookie recipe. Thanks so much!! Read More
(76)
Rating: 5 stars
07/05/2007
In my quest to try to eliminate white sugar, these really got my interest! In addition to the molasses called for, I used only half the sugar and substituted half a cup of high quality 100% maple syrup instead. I also used half whole wheat flour instead of all white, plus I threw in a 1/4 cup of flax seeds. I also chopped up dark chocolate and added it because...I felt like it!! These are excellent tasting cookies!! Read More
(61)
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Rating: 5 stars
12/02/2007
I recently bought steel cut oatmeal only to find out that I don't like it. So I found this recipe and figured I could use the oatmeal up this way. I wasn't sure if it would work for oatmeal cookies because it isn't instant oatmeal but given this is a WWII recipe I'm guessing they didn't have instant oatmeal back then either. I was pleasantly surprised. The steel cut oatmeal lent itself to a cookie with a bit more crunch yet still being chewy. Read More
(39)
Rating: 5 stars
02/23/2005
These cookies were wonderfully soft and tasty! I only used walnuts and I put in a little more then the recipe called for. I like my cookies really soft so I took them out right at 10mins and they were great. Read More
(29)
Rating: 5 stars
10/19/2009
Great cookies! I've made these several times now without butter or shortening substituting applesauce instead and they come out as a great tasting healthy treat before my runs. Read More
(26)
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Rating: 2 stars
08/08/2006
Did not like this recipe at all....they have all the ingredients for a good cookie, but they are too dry...maybe instead of dropping by teaspoon using a tablespoon would have produced a bigger cookie and therefor more moist...:( Read More
(25)
Rating: 5 stars
05/29/2005
These are delicious. I added about a teaspoon of ground cloves pecans instead of walnuts and I soaked the raisins before adding them. I didn't have light molasses so I used 3 tablespoons of regular. I also used butter instead of shortening and baked them for 9 1/2 minutes. They were crisp on the edges and chewy in the center. Perfect. Read More
(22)
Rating: 5 stars
12/04/2008
This is a simple cookie but delicious. My Grandma made cookies very similar to this when I was growing up and she'd tell me stories about her childhood. I make them now to be closer to her and to pass down the same memories to my children. These will be dear to me for that reason. Read More
(21)
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