These Oatmeal Molasses Raisin Cookies (also called World War II (WW2 cookies) Cookies due to the need to use sugar substitutes during the economics of the time period) are an oldie but goodie that needs to brought to the forefront of your recipe card index! These cookies are super chewy, extra tasty, and highly addictive!!
These super chewy Oatmeal Molasses Raisin Cookies (aka World War II Cookies) are an oldie but goodie that all are sure to enjoy!!
Oatmeal Molasses Raisin Cookies (World War II Cookies)
If you’re unfamiliar with these cookies, you have truly been missing out on something that was a childhood staple and favorite for me. They were always on hand, or easily baked upon request, when I visited my Grandma…which is why this post totally deserves the #justlikegrandmamadethem hashtag…in the post even, which I don’t think I have ever done!
Tips for baking Oatmeal Molasses Raisin Cookies
- I prefer to use Old Fashioned oats for these cookies as they yield a chewier cookie, using quick oats will change the texture and yield a more moist cookie.
- Yes, you most certainly can substitute dried cranberries or cherries for the raisins. You can also add chocolate chips or nuts, if desired.
- This is a one bowl recipe for drop cookies that do not require any chilling time, which makes these cookies quick, super easy, and easy to clean up after too!
- Room temperature butter and eggs shorten the amount of time cookies require for baking, if you are making cookies in a hurry you can soften butter by placing near your preheating oven and warm eggs by placing them in a cup or bowl of warm water.
Every time I bake or cook one of the recipes that we shared, or that has been handed down through our family, I think about how wonderful time spent in the kitchen together was and is.
Thankfully, our daughter Lauren is so enthused about learning to be a great home chef that we are frequently found sharing these memorable moments in the kitchen together.
For all of you that are working hard at creating great food at home for your families and sitting down with your family to spend quality time around the dining room table…take advantage of another great time to spend with your kids!
So many treasured memories from childhood and in life have food as a component, don’t miss a chance to build life-long memories with your loved ones.
One of my childhood memories, was whenever I went to my Great Grandma’s house she would always have the iced Santa sugar cookies in a tin, regardless of the time of year. Which explains my fixation with sugar cookies, since both my beloved Grandma Janet and Great Grandma T baked sugar cookies with me every year during the holidays.
Even though I was, and am to this day, addicted to sugar cookies I am a huge fan of great cookies in general. So many to share! But these Oatmeal Molasses Raisin Cookies are one of my all-time favorites and a great way to start out a return to sharing my recipes here at Bake It With Love.
I have missed posting and sharing my family recipes here, and even though we still had to eat so there was never any shortage of cooking, I have been away from baking as well. It feels so good to have recipes ready to be added, and a large queue of baking I’d like to get completed before the holidays.
With love from one cookie obsessed individual that adores anything with oatmeal and/or molasses, enjoy!
Desserts with Oatmeal
- Oatmeal Molasses Raisin Cookies (aka WWII Cookies) (this page)
- Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting
- Peanut Butter Oatmeal No Bake Cookies
- Apple Oatmeal Muffins
- Chocolate No Bake Cookies (without peanut butter)
- Banana Chocolate Chip Oatmeal Cookies
Oatmeal Molasses Raisin Cookies (World War II Cookies)
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)
Instructions
- 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.
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
The butter was softened and the eggs were at room temperature. I did not refrigerate the dough for the first batch. I added a little more flour then the recipe called for. I tried refrigerating the dough after they spread out so much they weren’t edible. I looked at some other recipes for similar cookies and saw that they called for a lot less molasses. I did not add any more then stated in the recipe. The dough was sticky and very thick. I am very disappointed in this recipe and will not try it again.
I’m sorry to hear that your results were poor. Without having been there, I cannot say what may have gone wrong? As you can see, the exact recipe and method was baked as photographed in the video here in the page. Again so sorry to hear that your cookies flattened!
I made these cookies exactly as you directed and they spread so flat they weren’t edible. I them refrigerated the dough for one hour and the same thing! The dough was definitely cold and stayed cold while I shaped them. What could I have done wrong!
Hello Teresa, since this is one of those cookies that are best made with room temperature ingredients, I have never refrigerated the dough. So that shouldn’t be the issue. May I ask if the butter was softened, or melted? Either way, when making a new recipe of cookies, I like to bake a test batch of 2-3 cookies. Add flour as needed to work best for your oven, altitude, humidity, etc. These are great cookies, so I do hope you try them again! Message me for any other thoughts or questions, I’ll be glad to help 🙂