WWII Oatmeal Molasses Cookies

WWII Oatmeal Molasses Cookies

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!"
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Ingredients

45 m servings 97 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
  3. 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.
  4. 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.

Reviews

Read all reviews 170
  1. 204 Ratings

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Most helpful positive review

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

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...

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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 ...

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...

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...

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...

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 ...

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.

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...

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...

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...

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