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WWII Oatmeal Molasses Cookies
SUBMITTED BY:
Diana S.
PHOTO BY:
terka
"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 RATING:
Read Reviews
(40)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
10 Min
READY IN
45 Min
Original recipe yield 4 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
2 cups oatmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
3/4 cup shortening
2 eggs, beaten
5 tablespoons light molasses
2 teaspoons vanilla extract
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
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DIRECTIONS
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.
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REVIEWS
Reviewed on Feb. 23, 2005 by RACHELLE04
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RACHELLE04
Feb. 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.
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10 users found this review helpful
These cookies were wonderfully soft and tasty! I only used walnuts and I put in a little more...
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Reviewed on Mar. 23, 2006 by
Kristy
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Kristy
Mar. 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!!
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9 users found this review helpful
These are SOOOO good!!! They're so soft and....fluffy! I replaced my shortening with butter...
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Reviewed on May 26, 2006 by
VJGUNKEL59
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VJGUNKEL59
May 26, 2006
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.
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7 users found this review helpful
Grandma definately knows best-and this recipe publisher gets my whole family's thanks for...
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Reviewed on Jul. 5, 2007 by Cathrun
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Cathrun
Jul. 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% 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!!
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6 users found this review helpful
In my quest to try to eliminate white sugar, these really got my interest! In addition to the...
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Reviewed on Dec. 2, 2007 by strictlyamateur
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strictlyamateur
Dec. 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 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.
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5 users found this review helpful
I recently bought steel cut oatmeal, only to find out that I don't like it. So I found this...
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Reviewed on Aug. 8, 2006 by nakita
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nakita
Aug. 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 cookie and therefor more moist...:(
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5 users found this review helpful
Did not like this recipe at all....they have all the ingredients for a good cookie, but they...
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Reviewed on Apr. 19, 2008 by
CanadianInDubai
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CanadianInDubai
Apr. 19, 2008
YUM! I added 2 tsp of cinnamon to this recipe, used 3 T of dark molasses and 2 T of light corn syrup, did not add walnuts or raisins. Ended up flattening the cookies a bit half way through baking the first batch. They turned out very well! Will definitely be making these again.
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4 users found this review helpful
YUM! I added 2 tsp of cinnamon to this recipe, used 3 T of dark molasses and 2 T of light...
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Reviewed on May 29, 2005 by
Ladisandy
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Ladisandy
May 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.
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4 users found this review helpful
These are delicious. I added about a teaspoon of ground cloves, pecans instead of walnuts, and...
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Reviewed on Mar. 21, 2005 by XANADOO
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XANADOO
Mar. 21, 2005
these cookies are definitely addictive. almost dangerous - but don't let that stop you from making them! i did make a few alterations: i added 1/2 tsp of both cinnamon and ginger, only used one tsp of vanilla, used butter (smart balance) instead of shortening, and used about 2.5 tbsp regular molasses. they turned out excellent. thank you dls58.
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4 users found this review helpful
these cookies are definitely addictive. almost dangerous - but don't let that stop you from...
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Reviewed on Mar. 2, 2008 by Lisa
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Lisa
Mar. 2, 2008
I say YUMMMMY!! I have never made homemade cookies before. They were easy to make. I followed another review on using butter instead of shortening, and added about 1/2 tsp of cloves, and cinnamon. My husband dosen't like oatmeal rasin cookies, but he tried them because I made them, and he said they tasted like a store bought cookie. I was so proud of myself for making them so good. Thanks for the recipes I