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Home » Oatmeal Cookie Recipes

Old-Fashioned Molasses Oatmeal Cookies

Feb 20, 2019 · Modified: Dec 6, 2023 by Anna · This post may contain affiliate links · 5 Comments

Today’s Old-Fashioned Molasses Oatmeal Cookies are based on another great recipe from Noteworthy. They are big, soft, thick, dark oatmeal cookies stuffed with oats, raisins and nuts.

Old Fashioned Molasses Oatmeal Cookies


I was a little hesitant to try these because I love both molasses and oatmeal cookies, but haven’t had the best results when combining the two. These cookies were pretty much what I'd hoped, with the catch being the pecans and raisins are not optional. Since so many people have nut allergies or raisin aversions, I made half of the batter without the fruit and nuts and found the cookies spread and didn't hold their shape as nicely. But with the nuts they were great, and the raisins fit right in as well. In fact, next time I'll be adding even more dried fruit because these cookies would be awesome with dates.

molasses oatmeal cookies

Now if you are disappointed to hear that the cookies aren't the best without raisins and nuts, no worries! You can always make the Colossal Ginger Cookies. However, if you're looking for a good molasses oatmeal cookie, this recipe is worth a try.

  • Six Layer Carrot Cake
  • Large Batch Chocolate Chip Cookies With Molasses
  • Small Batch Oatmeal Raisin Cookies
  • Easy and Good Oatmeal Raisin Cookies
  • Butterscotch Raisin Pecan Bars

Recipe

Old-Fashioned Oatmeal Molasses Cookies

Cookie Madness
Old Fashioned Molasses Oatmeal Cookies are thick, soft, dark oatmeal cookies made with molasses and oats.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 15

Ingredients
 

  • 1 ¼ cups all-purpose flour 160 grams
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ cup vegetable shortening 98 grams do not substitute butter
  • ¾ cup brown sugar 150 grams
  • ½ cup molasses 150-160 grams, Brer Rabbit Mild
  • 2 large or extra-large eggs
  • 1 ½ cups rolled oats old fashioned
  • 1 cup raisins
  • 1 cup chopped toasted pecans

Instructions
 

  • In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and ginger. Set aside.
  • In the bowl of a stand mixer, beat the shortening, brown sugar and molasses until cream. Add the eggs one at a time and beat until light, scraping sides of bowl often.
  • On lowest speed, blend in the flour mixture. When flour mixture is fully blended, stir in the oats, raisins and nuts.
  • Using a ¼ cup measure or a large cookie scoop, scoop out balls of dough onto a parchment lined baking sheet.
  • Bake at 350 degrees for 15 minutes. Let cool on baking sheet for about 3 minutes, then transfer to a wire rack.
Tried this recipe?Let us know how it was!

More Oatmeal Cookie Recipes from Cookie Madness

  • Good Energy Maple Cookies
    Good Energy Maple Cookies
  • Orange Slice Cookies
  • Everything Cookies
    Kristen Bell's Everything Cookies
  • Big O Cookies
    Zingerman's Big O Cookies

Reader Interactions

Comments

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  1. Kay Maynard

    December 06, 2023 at 5:48 pm

    There is a fabulous bakery near me that bakes the best oatmeal, raisin, walnut cookie I've ever eaten. They do not give out the recipe. It is a huge cookie and my husband and I half it and it's enough. I've exhausted every recipe and cannot duplicate them. They are dark brown, chewy, and not too sweet.. I've now realized that they have to have molasses and dark brown sugar in them. For I've read that adding cornstarch to cookie recipes keeps them from spreading too much as these cookies are I/2 inch thick. Your recipe looks good. Can we experiment?

  2. Linda

    February 26, 2019 at 5:49 pm

    5 stars
    Anna, I will try that one next! Thanks for the tip. I have a nice mild molasses that will work.

  3. Anna

    February 25, 2019 at 3:21 pm

    Linda, I love your idea of using dried diced apples! Also, since you appreciate a good molasses cookie I'd like to recommend the chocolate chip cookies with molasses recipe in the link below. It's an old one, and I'd forgotten how good the cookies were until I made a batch this weekend. I recommend using a mild molasses so the cookies will be more like chocolate chip with molasses rather than MOLASSES with chocolate chip. As a bonus, these cookies stay fresh for a day or two longer than regular chocolate chip cookies.
    https://www.cookiemadness.net/2010/05/19/chocolate-chip-cookies-with-molasses-2/

  4. Linda Grant

    February 25, 2019 at 1:41 pm

    5 stars
    I will confess I had to make a few changes. Not due to anything that didn't sound right in the recipe but to remove raisins for my raisin-hater and replace them with currants which would have been enough except I didn't have enough currants so added a few dried diced apples. I didn't have toasted pecans and chose not to toast mine but used some great fresh ones from NC that I brought back home with me from a trip there. Other than those changes due to necessity I kept true to the recipe. They were considered a great cookie by those eating them who like molasses but hadn't tried one with oats and pecans and raisins (uh, currants). For someone like me who loves raisins, they would be perfect. But to allow for hating raisins and less stock than needed, it all worked out. HA Thanks for another great recipe!

  5. Sue

    February 21, 2019 at 12:18 pm

    I’ve never heard of molasses oatmeal cookies! At least I don’t think I have!? It seems like a brilliant combo! If I had the stuff on hand to make these I’d already be in the kitchen pulling out the ingredients. I noticed you said not to substitute butter for the shortening. Do you think they’d spread too much?

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