Rating: 4.5 stars 4.5
267 Ratings
  • 5 star values: 191
  • 4 star values: 48
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 6

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
Advertisement

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).

    Advertisement
  • 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
Advertisement