Molasses Oatmeal Chip Cookies Food

WWII OATMEAL MOLASSES COOKIES

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.

OATMEAL MOLASSES COOKIES

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 WHITE CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.
• Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
• Add molasses, egg, and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.
• Gradually add flour mixture, one cup at a time, on low speed until well mixed.
• Fold in the white chocolate chips and evenly distribute as best you can.
• Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
• Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

MOLASSES OATMEAL COOKIES

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.

MOLASSES OATMEAL CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses, egg and vanilla. Combine flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until golden brown. Cool 5 minutes before removing from pans to wire racks.

OATMEAL MOLASSES COOKIES

Steps:

• Dissolve baking powder and baking soda in brewed tea, set aside.
• In a medium bowl, whisk together molasses, margarine, applesauce, maple syrup, peanut butter, egg white, and tea mixture until smooth.
• In a large bowl mix the rest of the dry ingredients.
• Add wet mixture to dry and stir until all blended.
• Drop teaspoons full onto greased cookie sheet and press down slightly with greased fork.
• Bake in preheated 350 degree oven for 10 minutes.

OATMEAL CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Chill dough for 1 hour or until firm., Roll dough into 1-1/2 in. balls; place on greased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove from pans to wire racks.