Oatmeal Molasses Raisin Cookies World War Ii Cookies Recipes

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.

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 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.