Oatmeal Molasses Drop Cookies Food

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.

OATMEAL MOLASSES CRISPS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in molasses and vanilla. In another bowl, whisk together flour, baking powder, cinnamon, salt and baking soda; gradually add to creamed mixture. If necessary, transfer to a larger bowl; stir in oats and pecans., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool.

SOFT MOLASSES DROP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat sugar, sour cream, butter, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ginger and salt.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with additional sugar while warm.

ADDICTIVE OATMEAL MOLASSES COOKIES

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

Steps:

• Preheat oven to 350 degrees. In large bowl, stir together flour, oatmeal, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer (or hand mixer), cream together coconut oil and sugar until smooth and fluffy. Mix in eggs, molasses, and vanilla. Turn mixer on low and gradually add in dry ingredients until combined. Stir in raisins/walnuts.
• Using a cookie scoop, drop dough onto ungreased cookie sheets or stoneware and bake for 10-12 minutes or until slightly browned. (Don't overbake!) Allow cookies to cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.

OATMEAL MOLASSES DROP COOKIES

Steps:

• Preheat oven to 400°F.
• Beat shortening, sugar, eggs, and molasses thoroughly.
• Stir dry ingredients (flour-cinnamon) together and blend into wet ingredients.
• Stir in oats, raisins and chocolate chips.
• Drop dough by rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet.
• Bake 8-10 minutes or until lightly browned.
• Note: When I used a 1 1/2-inch wide cookie scoop, I got 3 1/2 dozen cookies.

OATMEAL MOLASSES COOKIES

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.

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:

• 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.

OLD FASHIONED OATMEAL MOLASSES COOKIES

Steps:

• In a small bowl combine - flour, oats, cinnamon, baking soda, salt and cornstarch - set aside
• In a large bowl with electric mixer cream together the butter, brown sugar, white sugar, egg and molasses
• Add the dry ingredients to the creamed ingredients and mix to combineAdd the chocolate chips
• You can make these cookies any size you like - great big or small - baking time will vary depending on how big or small you make the cookies
• Bake in a preheated 350° ovenGreat big cookies will take approximatly 15-17 minutesSmall cookies will take 8-10 minutes

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.

OATMEAL MOLASSES RAISIN COOKIES (WORLD WAR II COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and line your baking sheet(s) with parchment paper.
• In a large mixing bowl, or the bowl of your stand mixer, cream the (softened, room temperature) butter and sugar together until smooth.
• Add wet ingredients (eggs (beaten, room temperature) and molasses). Stir, then add salt, baking soda, baking powder, and cinnamon. Combine thoroughly.
• Add flour, stir in gently to wet mixture. Add old fashioned oats and raisins, then stir until all ingredients are combined into a sticky cookie dough.
• Using a tablespoon, portion out the dough into 1-1 1/2 inch dough balls and place cookies onto baking sheet approximately 2 inches apart to allow the cookies room to spread during baking.
• Bake cookies at 350 degrees F (175 degrees C) for 12-15 minutes, or until cookies are browned on the edges (the baked cookies are lighter brown in appearance than the dough).
• Remove cookies from the oven and allow them to set up on the cookie sheet for 5 minutes before transferring to a cooling rack. Cool for an additional 10 minutes before serving.

MOLASSES DROP COOKIES

Steps:

• Cream shortening. Blend sugar, egg, molasses, and milk. Add sifted dry ingredients, mix thoroughly. Drop from a spoon onto a greased cookie sheet. Bake at 375F for approximately 10 minutes.