Oatmeal Molasses Raisin Cookies (World War II Cookies)
These quick and easy one-bowl oatmeal molasses raisin cookies are sure to be a hit with their chewy texture and addictive flavors! Prep Time: 5 mins Cook Time: 12 mins Cooling Time: 15 mins Total Time: 32 mins Course: Cookies & Bars Recipes, Dessert, Snack Cuisine: American Keyword: Chewy Molasses Cookies, Oatmeal Molasses Raisin Cookies, Oatmeal Raisin Cookies, Old Fashioned Oats, World War II Cookies, WWII Cookies Servings: 24 cookies Calories: 179kcal Author: Angela @ BakeItWithLove.com
- 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)
- 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.
Both the dough and the cookies freeze very well for later use. Place either the dough or cookies in a large freezer bag or air tight container to store in the freezer. I have thawed the frozen dough or cookies up to 1 month after freezing with very good results. Store baked cookies in an air tight container at room temperature for approximately 1 week and refrigerated for up to 2 weeks. Dough can be mixed and stored in the refrigerator for up to 1 week.