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
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.
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.
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
QUICK OAT AND MOLASSES COOKIES
This is the basic recipe for the classic ooey-gooey molasses cookie. Can be revamped with your favourite ingredients (raisins, chocolate chips, nuts, etc.)
Provided by Geniale Genie
Categories Dessert
Time 20m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Add sugar to margarine and beat well.
- Add molasses and egg.
- Mix the flour with all the dry ingredients.
- Gradually incorporate into previous mix.
- Add oats and mix well.
- Roll into 1 inch balls.
- Place on a greased cookie sheet, 2 inches apart.
- Bake 10 to 12 minutes.
Nutrition Facts : Calories 132.8, Fat 6.5, SaturatedFat 1.2, Cholesterol 8.8, Sodium 94.4, Carbohydrate 16.6, Fiber 1.1, Sugar 6, Protein 2.3
More about "quick oat and molasses cookies recipes"
10 BEST OATMEAL COOKIES WITH QUICK OATS RECIPES | YUMMLY
From yummly.com
EASY MOLASSES COOKIES RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
10 BEST OATMEAL RAISIN COOKIE WITH QUICK OATS RECIPES …
From yummly.com
OATMEAL MOLASSES RAISIN COOKIES (WORLD WAR II COOKIES)
From bakeitwithlove.com
MOLASSES OATMEAL COOKIES - GRANDMA'S MOLASSES®
From grandmasmolasses.com
OATMEAL-MOLASSES COOKIES RECIPE | MYRECIPES
From myrecipes.com
CHEWY OATMEAL MOLASSES COOKIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (46)Total Time 22 minsCategory Dessert, SnackCalories 73 per serving
QUAKER - SOFT MOLASSES CINNAMON OAT COOKIES | TASTY REWARDS
From tastyrewards.com
QUICK AND EASY MOLASSES COOKIES - RECIPE - COOKS.COM
From cooks.com
QUAKER'S BEST OATMEAL COOKIES RECIPE | QUAKER OATS
From quakeroats.com
OATMEAL MOLASSES COOKIES | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
SOFT & CHEWY OATMEAL DATE MOLASSES COOKIES - SVASTHA AYURVEDA
From svasthaayurveda.com
10 BEST RAISIN OATMEAL MOLASSES COOKIES RECIPES | YUMMLY
From yummly.com
MOLASSES OATMEAL QUICK BREAD RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
QUICK OAT AND MOLASSES COOKIES RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love