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.
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.
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.
Old-Fashioned Oatmeal Molasses Cookies
- 1 1/4 cups all-purpose flour 160 grams
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 cup vegetable shortening 98 grams do not substitute butter
- 3/4 cup brown sugar 150 grams
- 1/2 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
- 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.