Best 3 Wwii Oatmeal Molasses Cookies Recipes

In the midst of war, rationing, and scarcity, a beacon of comfort and nourishment emerged from the kitchens of resourceful homemakers during World War II: oatmeal molasses cookies. These unassuming treats, born from the necessity to make do with limited ingredients, have stood the test of time, captivating taste buds with their chewy texture, subtle sweetness, and the nostalgic charm of a bygone era. Join us as we embark on a culinary journey, exploring the best recipes for these wartime cookies and uncovering the secrets to their enduring popularity.

Here are our top 3 tried and tested recipes!

OATMEAL MOLASSES RAISIN COOKIES (WORLD WAR II COOKIES)

Oatmeal Molasses Raisin Cookies (World War II Cookies) image

These quick and easy one-bowl oatmeal molasses raisin cookies are sure to be a hit with their chewy texture and addictive flavors!

Provided by Angela

Categories Cookies & Bars Recipes Dessert Snack

Time 32m

Number Of Ingredients 11

Ingredients

1/2 cup butter, salted ((softened, at room temperature))
1 1/4 cups sugar
2 large eggs ((beaten, at room temperature))
6 Tbsp molasses ((or more, be generous for chewier cookies))
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 cups all-purpose flour
2 1/2 cups old fashioned oats
1 cup raisins ((substitute dried cranberries or cherries, if desired - you can also add chopped walnuts or chocolate chips))

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.

Nutrition Facts : Calories 179 kcal, Carbohydrate 32 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 139 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving

OATMEAL MOLASSES COOKIES

Oatmeal Molasses Cookies image

Soft, flavorful, and substantial: these molasses oatmeal cookies are sure to be a new favorite at your house.

Provided by Kat Hertzler

Categories Breakfast Cookies Snack

Yield 2 dozen

Number Of Ingredients 12

Ingredients

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)

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.

ADDICTIVE OATMEAL MOLASSES COOKIES

Addictive Oatmeal Molasses Cookies image

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

Ingredients

1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups rolled oats
1/2 cup nuts, chopped (optional)
1 cup raisins
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs, well beaten
6 tablespoons molasses

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.

Tips:

Use old-fashioned rolled oats. Quick-cooking oats will make your cookies too soft and mushy.
Don't overmix the dough. Overmixing will make your cookies tough.
Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from sticking together.

Conclusion:

These WWII Oatmeal Molasses Cookies are a delicious and nostalgic treat. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a sweet snack or a heartwarming dessert, these cookies are sure to hit the spot. So next time you are in the mood for something sweet, give this recipe a try!