WWII Oatmeal Molasses Drop Cookies

Name: WWII Oatmeal Molasses Drop Cookies
Total time: 40 min
Yield: 24
Ingredients: 2 cups all-purpose flour; 2 cups rolled oats; 1 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1 cup granulated sugar; 0.75 cup vegetable shortening; 5 tbsp light molasses; 2 beaten eggs; 2 tsp vanilla extract; 0.5 cup chopped walnuts; 0.5 cup raisins

Step back in time with these historical oatmeal cookies that substitute molasses for brown sugar, a scarce ingredient during WWII.

Recipe Info

Prep Time

40 min

Difficulty

Easy

Servings

Nutrition

calories97kcal

carbohydrates14g

fat4g

protein1g

Dessert American

Ingredients

2 cups all-purpose flour

2 cups rolled oats

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup granulated sugar

0.75 cup vegetable shortening

5 tbsp light molasses

2 beaten eggs

2 tsp vanilla extract

0.5 cup chopped walnuts

0.5 cup raisins

Directions

Set the oven to 350°F (175°C).

In a large bowl, whisk together flour, oats, baking soda, baking powder, and salt.

In another large bowl, beat sugar and shortening until smooth and creamy. Add in molasses, beaten eggs, and vanilla; continue beating. Gradually beat in the flour mixture until combined. Stir in walnuts and raisins.

Using a cookie scoop, drop dough onto ungreased baking sheets.

Bake for 10 to 12 minutes or until slightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.