These oatmeal molasses raisin cookies (or World War II cookies) are a quick and easy one-bowl cookie that is chewy and flavorful. My grandmother passed down this recipe, so you know they must be delicious. Many people even love them more than regular oatmeal raisin cookies.
If you love cookies, try my peanut butter cookies, macadamia nut cookies, molasses cookies, and oatmeal peanut butter cookies.
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If you're unfamiliar with these cookies, you have been missing out on something that was my childhood staple and favorite. They were always on hand or easily baked upon request when I visited my Grandma.
I'm a fan of all types of cookies, from classic chocolate chip to typical oatmeal raisin and even more unique varieties. However, these WWII cookies hold a special place in my heart.
🌎 Origin
During World War II, there was rationing on fats and sugars. This, of course, made baking cookies difficult.
Butter substitutes, such as shortening, oil, or margarine, were often used. Additionally, molasses was used in place of brown sugar, which was nearly impossible to find (even harder to get than white sugar).
The type of sugar (or sugar substitute) used in cookies can affect their chewiness, but the addition of oats makes the cookies perfectly chewy.
🥘 Ingredients
- Butter - Salted butter that is softened at room temperature. Many WWII recipes use oil, which will work fine (I recommend coconut oil), but I've always found that butter is the best fat for making cookies.
- Sugar - White granulated sugar.
- Eggs - Beaten eggs that are at room temperature.
- Molasses - You can add more if you like, which will cause your cookies to be even chewier. I recommend using light molasses.
- Baking Soda & Powder - The leavening agents that cause the cookies to rise.
- Salt - A small amount of salt.
- Cinnamon - The perfect spice to add flavor.
- Flour - Typical all-purpose flour will add structure to your cookies.
- Oats - I recommend using old-fashioned oats.
- Raisins - You can also use craisins and dried cherries or add walnuts or chocolate chips.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Oatmeal Molasses Raisin Cookies
I make these cookies using my one-bowl method, so they are perfect for beginners. You will need a baking sheet, parchment paper, a stand or hand mixer, and measuring utensils.
This recipe will make two dozen cookies.
Prepare the Dough
Step 1: Preheat. Preheat oven to 350°F (175°C/Gas Mark 4) and line your baking sheet(s) with parchment paper.
Step 2: Cream the butter. In a large mixing bowl or the bowl of your stand mixer, cream ½ cup (115 grams) of butter and 1¼ cups (250 grams) of sugar together until smooth.
Step 3: Add wet ingredients. Add wet ingredients: 2 eggs and 6 tablespoons of molasses. Stir, then add ½ teaspoon of salt, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of cinnamon. Combine thoroughly.
Step 4: Finish mixing. Add 1¾ cups (219 grams) of flour and stir in gently to wet mixture. Add 2½ cups (250 grams) of old-fashioned oats and 1 cup (145 grams) of raisins, then stir until all ingredients are combined into a sticky cookie dough.
Portion & Bake
Step 5: Portion. Using a tablespoon, portion out the dough into 1-1½ inch dough balls and place cookies onto a baking sheet approximately 2 inches apart to allow the cookies room to spread during baking.
Step 6: Bake. Bake cookies at 350°F (175°C/Gas Mark 4) for 12-15 minutes, or until cookies are browned on the edges (the baked cookies are lighter brown in appearance than the dough).
Step 7: Cool. 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.
💭 Angela's Pro Tips & Recipe Notes
- Use old-fashioned oats. I prefer old-fashioned oats for these cookies as they yield a chewier cookie. Using quick oats will give you a moister cookie.
- Add mix-ins. You can use dried cranberries or cherries instead of the raisins and add chocolate chips or nuts if desired. I've tried them with craisins before, and they were delicious!
- Skip chilling the dough. I made this a one-bowl recipe for drop cookies, so you don't have to bother with chilling them, making these cookies quick, super easy, and easy to clean up after.
- Use room temperature ingredients. Room temperature butter and eggs allows your cookies to bake quickly. If you are making cookies in a hurry you can soften butter by placing near your preheating oven and warm up the eggs by putting them in a cup of warm water.
🙂 😀 Testimonials
Regular oatmeal raisin cookies are my favorite anyway, but this recipe with molasses takes them to a whole new level! I also love ginger so I subbed 1 teaspoon powdered ginger for the cinnamon. Delicious!
Diane
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🥡 Storing
Baked cookies can be stored in an airtight container at room temperature for approximately 1 week and refrigerated for up to 2 weeks.
The dough can be mixed and stored in the refrigerator for up to 1 week.
Freezing
Both the dough and the cookies freeze very well for later use. Place either the dough or cookies in a large freezer bag or airtight container to store in the freezer.
I have thawed the frozen dough or cookies up to one month after freezing with very good results.
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📖 Recipe Card
Oatmeal Molasses Raisin Cookies (World War II Cookies)
Ingredients
- ½ cup butter, salted (softened, at room temperature)
- 1 ¼ cups sugar
- 2 large eggs (beaten, at room temperature)
- 6 tablespoon molasses (or more, be generous for chewier cookies)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 ¾ cups all-purpose flour
- 2 ½ cups old fashioned oats
- 1 cup raisins (substitute dried cranberries or cherries, if desired - you can also add chopped walnuts or chocolate chips)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat oven to 350℉ (175℃) and line your baking sheet(s) with parchment paper.
- In a large mixing bowl, or the bowl of your stand mixer, cream the ½ cup butter, salted, and 1 ¼ cups sugar together until smooth.
- Add the wet ingredients: 2 large eggs beaten at room temperature and 6 tablespoon molasses. Stir, then add ½ teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon cinnamon. Combine thoroughly.
- Add 1 ¾ cups all-purpose flour and stir gently to create a wet mixture. Add 2 ½ cups old fashioned oats and 1 cup raisins, then stir until all ingredients are combined into a sticky cookie dough.
- Using a tablespoon, portion out the dough into 1-1 ½-inch dough balls and place them onto a baking sheet approximately 2 inches apart to allow them room to spread during baking.
- Bake cookies at 350℉ (175℃) 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.
Donna says
These cookies are absolutely the best….so flavorful and easy to make I will make them again and again thank you so much for sharing ***** (5 stars from me 😊)