WWII OATMEAL MOLASSES COOKIES
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!
Provided by Diana S.
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 12
Steps:
- 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 : Calories 97.4 calories, Carbohydrate 13.5 g, Cholesterol 7.8 mg, Fat 4.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 94.8 mg, Sugar 6.5 g
GINGER OATMEAL MOLASSES COOKIES
Perfectly spiced ginger oatmeal molasses cookies with a crunchy exterior and chewy center, you'll love these cookies all Fall and Winter long!
Provided by Sofi | Broma Bakery
Categories dessert
Time 21m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, sift together the flour, granulated sugar, baking soda, ginger, cloves, and salt. Make a well in the center of the dry ingredients and add the melted and cooled crisco and egg. Stir well. The dough will crumbly. You're doing it right.
- Pour in the molasses and oats and stir everything together until combined.
- Use a large cookie scoop to make tennis ball sized dough balls, placing them 3 inches apart on the prepared cookie sheet.
- Now it's time to flatten out the cookies. Grab two small bowls and fill one with water and one with granulated sugar. Take a flat bottomed glass, dipping the bottom of the glass in the water and then the sugar. Press the sugar coated bottom firmly into the dough ball to flatten it out, leaving behind a thick sugar coating on top of the cookie. This will give the cookies their signature crunch.
- Repeat for the rest of the cookies. Bake at 375°F until the edges are golden brown and the centers have puffed up, but are still raw in the middle, about 11 minutes for us.
- Allow cookies to sit for 5 minutes before transferring to a cooling rack to cool. Enjoy!
CHEWY GINGER MOLASSES COOKIES
Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
- Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.
EASY OATMEAL COOKIES WITH GINGER AND MOLASSES
These easy Oatmeal Cookies with ginger and molasses are soft, chewy and full of warm spices!
Provided by Blair Lonergan
Categories Cookies
Time 54m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy (about 2-3 minutes).
- Add egg and molasses. Mix until combined.
- In a separate bowl, sift together flour, baking soda, salt, cinnamon, cloves, and ginger. Add dry ingredients to butter mixture and blend until combined.
- Stir in oatmeal.
- Drop dough by rounded tablespoons onto baking sheets that have been lined with parchment paper or silicone mats. The cookies will spread in the oven, so I recommend only placing 9 cookies on each baking sheet.
- Bake for approximately 8-10 minutes, or until golden brown. The cookies will still look soft, which is fine. They will firm up a little bit as they cool, but they will still be soft and chewy!
- Cool on the baking sheets for 5 minutes, then remove to wire racks to cool completely.
Nutrition Facts : Calories 102.8 kcal, Carbohydrate 14.8 g, Protein 1.3 g, Fat 4.6 g, SaturatedFat 2.6 g, Cholesterol 16.4 mg, Sodium 140.1 mg, Fiber 0.6 g, Sugar 7.8 g, ServingSize 1 cookie, UnsaturatedFat 1.5 g
OATMEAL MOLASSES COOKIES
The smell of these cookies take me straight back to when I was a little kid, running into the house checking the cookie jar because I knew mom had made a fresh batch! The molasses keeps them soft and chewy as well as giving them their distinct flavor. These remain my ALL-TIME favorite cookie. Makes approx. 3 dozen, depending on...
Provided by Kim Hall
Categories Cookies
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Beat butter and sugar until incorporated.
- 3. Add egg and blend well.
- 4. Add molasses and mix until blended.
- 5. Sift together flour, baking soda, salt, cinnamon, cloves and ginger.
- 6. Stir dry ingredients into molasses mixture until incorporated.
- 7. Stir in oats.
- 8. Drop by rounded teaspoons onto ungreased cookie sheet.
- 9. Bake for 8 to 10 minutes.
CHRISTMAS MOLASSES AND GINGER COOKIES
I got this recipe out of one of my mother's cookbooks and tried it one Christmas Eve with her. They were amazing! My brother even loved them, and he is the pickiest person I know. When they were done I threw one to my dog. They are now his favorite treat of all. Hopefully, you will love this recipe as much as we do!
Provided by puzzleperson
Categories Desserts Cookies Spice Cookie Recipes
Time 2h
Yield 36
Number Of Ingredients 9
Steps:
- Beat molasses, brown sugar, and butter together in a bowl until smooth. Mix flour, eggs, cinnamon, baking soda, ginger, and salt into molasses mixture until incorporated. Cover bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Heavily flour a cloth-covered work surface.
- Roll dough on the floured cloth into 1/4-inch thick cookies; cut with cookie cutters if desired. Arrange cookies 1-inch apart on the prepared baking sheet.
- Bake in the preheated oven until cookies are firm to the touch, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 27.9 g, Cholesterol 19.4 mg, Fat 3.9 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 168.7 mg, Sugar 10.8 g
ADDICTIVE OATMEAL MOLASSES COOKIES
Taken from my mom's treasury of recipes. You can substitute craisins instead of the raisins - they taste wonderful too!
Provided by DailyInspiration
Categories Drop Cookies
Time 35m
Yield 24-36 cookies
Number Of Ingredients 12
Steps:
- Combine first eight ingredients in a bowl and mix well. In a separate bowl cream together the remaining four ingredients and mix with dry mix. Drop by teasoonfuls on cookie sheet and bake at 325 degrees for 12-15 minutes.
OATMEAL MOLASSES COOKIES
Provided by Damaris Phillips
Categories dessert
Time 50m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.
- In a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts.
- Using a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving.
MOLASSES OATMEAL COOKIES
Make and share this Molasses Oatmeal Cookies recipe from Food.com.
Provided by PickledSeeds
Categories Dessert
Time 42m
Yield 50 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together, dough will be thick.
- Using your hands, form into small balls (the size of a radish), and roll in sugar.
- Place on greased cookie sheet, making sure cookies do not touch each other.
- Bake at 350 degrees for 12 minutes.
Nutrition Facts : Calories 95.1, Fat 3.4, SaturatedFat 0.5, Cholesterol 8.5, Sodium 36.6, Carbohydrate 15.2, Fiber 0.7, Sugar 8.1, Protein 1.5
MOLASSES OAT BRAN COOKIES
This healthy (well, healthier) cookie recipe won a prize in the 1990 Pillsbury Bake-Off. It was created by by Constance Dudley of Stanardsville, Virginia. I got the recipe from the 50th Anniversary Best of the Bake-Off Cookbook. Cook time includes refrigeration time and cook time for 2 batches of cookies. These can easily be made vegan by using a vegan egg-replacer like Ener-G. Sometimes sugar is not vegan so you could substitute raw sugar, if desired.
Provided by Roosie
Categories Dessert
Time 1h30m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix the oil, egg, 1 cup sugar and molasses and mix very well.
- In a medium bowl, mix together the flour, oats, bran, baking soda, cinnamon, ginger, salt and cloves.
- Stir the flour mixture into the sugar mixture until well-blended.
- Cover and refrigerate for at least 1 hour (This is for easier handling).
- Heat oven to 375°F.
- Spray cookie sheets with cooking spray or line with parchment.
- Shape dough into 1-inch balls and roll in the 1/4 cup sugar.
- Place 2 inches apart on the cookie sheets and flatten the cookies with the bottom of a drinking glass, dipped in sugar.
- Bake at 375°F for 7-10 minutes until cookies are set and tops are crackle-y.
- Let cool 1 minute on the cookie sheet, then remove to a cooling rack to cool completely.
Nutrition Facts : Calories 65.5, Fat 3.1, SaturatedFat 0.4, Cholesterol 3.1, Sodium 53.6, Carbohydrate 9.3, Fiber 0.7, Sugar 5, Protein 0.9
GINGER OATMEAL RAISIN COOKIES
MMmmmm! Combining some of my favorites flavors! These are adapted from Pichet Ong's The Sweet Spot. Prep time does not include chilling time as it is not mandatory (they work better for me if I can delay gratification long enough to chill though).
Provided by Busters friend
Categories Dessert
Time 1h30m
Yield 36 cookies
Number Of Ingredients 16
Steps:
- Sift together the flour, baking powder and baking soda. Set mix aside.
- Beat the butter, both sugars, ginger, cinnamon, salt, and cayenne in a bowl until light and fluffy.
- Beat in the eggs, one at a time,and then add the milk and vanilla.
- Add the 1/2 flour mixture & mix. Add the rest of the flour and mix just until incorporated.
- Stir in the oats and raisins.
- Chill dough for at least 2 hours before baking. (if you can).
- Preheat the oven to 325°F.
- Line baking sheet with parchment paper.
- Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheet.
- Slightly flatten each ball (fingers or fork - cook's choice).
- Sprinkle the tops with chopped candied ginger, if desired (I don't).
- Bake the cookies until lightly golden brown, about 15 minutes.
- Place on cooling racks to cool crispier.
Nutrition Facts : Calories 128, Fat 5.8, SaturatedFat 3.4, Cholesterol 25.4, Sodium 90.9, Carbohydrate 17.9, Fiber 0.8, Sugar 9.8, Protein 1.8
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