-
-
My review
WWII Oatmeal Molasses Cookies
27
Diana S.
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 97Original recipe yields 48 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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
Share
Explore more
Reviews
Read all reviews 187224 Ratings
-
-
-
-
-
Most helpful positive review
5/26/2006
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 ...
Most helpful critical review
8/8/2006
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 c...
Most helpful
Most positive
Least positive
Newest
5/26/2006
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 ...
3/23/2006
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 replac...
7/5/2007
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% mapl...
12/2/2007
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 c...
2/23/2005
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 ...
10/18/2009
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.
8/8/2006
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 c...
12/4/2008
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...
5/29/2005
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 re...