Oatmeal Molasses Raisin Cookies (World War II Cookies)
These oatmeal molasses raisin cookies (or World War II cookies) are a quick and easy one-bowl cookie that is chewy and flavorful. My grandmother passed down this recipe, so you know they must be delicious. Many people even love them more than regular oatmeal raisin cookies.
Ingredients
- ½ cupbutter, salted ((softened, at room temperature))
- 1 ¼ cupssugar
- 2 largeeggs ((beaten, at room temperature))
- 6 tbspmolasses ((or more, be generous for chewier cookies))
- 1 tspbaking soda
- 1 tspbaking powder
- ½ tspsalt
- ½ tspcinnamon
- 1 ¾ cupsall-purpose flour
- 2 ½ cupsold fashioned oats
- 1 cupraisins ((substitute dried cranberries or cherries, if desired - you can also add chopped walnuts or chocolate chips))
Directions
- 1
Preheat oven to 350℉ (175℃) and line your baking sheet(s) with parchment paper.
- 2
In a large mixing bowl, or the bowl of your stand mixer, cream the ½ cup butter, salted, and 1 ¼ cups sugar together until smooth.
- 3
Add the wet ingredients: 2 large eggs beaten at room temperature and 6 Tbsp molasses. Stir, then add ½ tsp salt, 1 tsp baking soda, 1 tsp baking powder, and ½ tsp cinnamon. Combine thoroughly.
- 4
Add 1 ¾ cups all-purpose flour and stir gently to create a wet mixture. Add 2 ½ cups old fashioned oats and 1 cup raisins, then stir until all ingredients are combined into a sticky cookie dough.
- 5
Using a tablespoon, portion out the dough into 1-1 1/2-inch dough balls and place them onto a baking sheet approximately 2 inches apart to allow them room to spread during baking.
- 6
Bake cookies at 350℉ (175℃) for 12-15 minutes, or until cookies are browned on the edges (the baked cookies are lighter brown in appearance than the dough).
- 7
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.