Oatmeal Molasses Cookies
Soft, flavorful, and substantial: these oatmeal molasses cookies are sure to be a new favorite at your house.
We have one last week of after-school snacks here at our house–school is officially done on Friday! So I wanted to whip up a new cookie recipe for my boys. This oatmeal molasses raisin cookie recipe is definitely a keeper. My boys (including my husband) all loved them. They’re like a classic oatmeal cookie but even better, with the addition of some Golden Barrel Supreme Baking Molasses in them. The molasses really does up the wow factor of these cookies, making them more flavorful. As you can see, they’re also darker in color due to the molasses.
These cookies are also known as World War II cookies as well, since they’re made with molasses instead of brown sugar. Brown sugar was a rationed item during WWII, so molasses was used in its place. In addition to the Golden Barrel molasses used, I also used Golden Barrel Coconut Oil as the fat in the cookies. It makes them deliciously moist and since the molasses is the prominent flavor, you’ll never miss the typical butter taste of a traditional oatmeal cookie. I highly recommend using refined coconut oil in this recipe. I simply whipped it up along with the Golden Barrel Raw Sugar, just like you would cream butter and sugar together. If your oil is in a liquid state (during warmer weather, this is the case), simply put it in the fridge for about 15 minutes until it hardens a bit. Then scoop it out into a measure-all type measuring cup (this is the easiest way to measure out coconut oil) and it should whip up just like softened butter would.
I added raisins to mine, but feel free to omit them and/or add walnuts, based on your preference. But seriously, you guys, these cookies are delicious any way you make them, I’m sure. It’s a must-try recipe right here.
So even though school is almost out, these cookies will be a go-to recipe all summer long, I’m sure. For a mid-day snack, dessert, or shoot…even a quick breakfast on the run, these oatmeal molasses cookies are satisfying, filling, and delicious!
- 2 cups all-purpose flour
- 2 cups oatmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup Golden Barrel Raw Sugar
- 3/4 cup Golden Barrel coconut oil, in a soft-solid state
- 2 eggs
- 5 Tablespoons Golden Barrel Supreme Baking Molasses
- 2 teaspoons vanilla extract
- 1/2-1 cup raisins (optional)
- 1/2 cup walnuts (optional)
- 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.
Recipe adapted from allrecipes.com
Can you tell me the number of the cookie scoop you used (e.g. #40, #50 etc.) to get the 24 cookies specified in the recipe? Or at least list the diameter of the scoop that was used, and if it was leveled off. Thank you.
It is a #40. I typically level off the batter slightly…nothing too exact. I mostly measure by eye and add to/take away to keep the sizes uniform. Hope that helps and happy baking!
I made these cookies today, and wasn’t too hopeful (no butter), but the cookies turned out delicious. I used the #40 scoop as you said, leveled off, and I got 48 cookies! But I’m not complaining. I used 1 cup raisins and 1/2 cup walnuts, so I don’t know why I got more. I used pure aluminum sheets, with parchment, and baked for 10 minutes, and baked 2 sheets at a time and reversed them top to bottom and front to back, after 5 minutes. Perfection. I am so glad I stumbled upon this web site since I can now order larger quantities of light and dark brown sugars online. Thanks for the great recipe.
Yay! So glad you liked the cookies, David! Thanks for “stumbling upon” our website! 🙂
I’m looking for the ww11 molasses oatmeal cookie. ,would coconut oilhave been used then?, my aunt made oatmeal cookies that were very dark in color 28th raisin s. Delicious.
I would think either butter or shortening would have been used as a fat in baking during WWII times. I don’t use shortening (Crisco) in my baking at all, but will substitute it for coconut oil. They both have very similar consistencies. I encourage you to try making these cookies with Golden Barrel coconut oil–they just might be very similar to your aunt’s cookies. 🙂 Let us know if you try!
I adapted the recipe to use King Arthur Measure Flour and added a 1/2 tsp of cinnamon. The coconut oil is a great substitute for most cookie recipes calling for butter and I use it most recipes to give it that lighter taste. Also a bit more healthy
Revised from above – used KA Gluten Free Measure-for-Measure Flour – sorry for the typo.