WWII Oatmeal Molasses Cookies Recipe - Allrecipes.com
WWII Oatmeal Molasses Cookies Recipe
  • READY IN 45 mins

WWII Oatmeal Molasses Cookies

Recipe by  

"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 Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

Most Helpful Critical Review
Aug 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...:(

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!!

Jul 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!!

Dec 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.

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.

Oct 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.

Dec 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.


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  • Calories
  • 97 kcal
  • 5%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 95 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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