Best 3 Wwii Oatmeal Molasses Cookies Recipes
In the midst of World War II, a time of scarcity and resilience, a humble cookie emerged as a beacon of hope and nourishment. Meet the WWII Oatmeal Molasses Cookies, a culinary relic that transcended its humble origins to become a symbol of American ingenuity and perseverance. These cookies, with their simple, yet comforting flavors, tell a tale of resourcefulness and the power of food to uplift spirits during trying times. As you delve into the recipes presented in this article, you'll discover not only the classic WWII Oatmeal Molasses Cookies, but also tantalizing variations that add a modern twist to this timeless treat. From the chewy, molasses-rich original to the decadent chocolate chip and tangy lemon versions, each recipe holds a unique charm that pays homage to the resilience of the human spirit. So, put on your apron, gather your ingredients, and embark on a culinary journey back in time as we explore the history and flavors of these remarkable WWII Oatmeal Molasses Cookies.
Here are our top 3 tried and tested recipes!
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!
Provided by Angela
Categories Cookies & Bars Recipes Dessert Snack
Time 32m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 179 kcal, Carbohydrate 32 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 139 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
OATMEAL MOLASSES COOKIES
Steps:
- Preheat oven to 350 degrees. In large bowl, stir together flour, oatmeal, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer (or hand mixer), cream together coconut oil and sugar until smooth and fluffy. Mix in eggs, molasses, and vanilla. Turn mixer on low and gradually add in dry ingredients until combined. Stir in raisins/walnuts.
- Using a cookie scoop, drop dough onto ungreased cookie sheets or stoneware and bake for 10-12 minutes or until slightly browned. (Don't overbake!) Allow cookies to cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.
WWII OATMEAL MOLASSES COOKIES
This was my Grandmother's recipe from the 1940's. These cookies use molasses in place of brown sugar, which was one of the items rationed during the war (and harder to get than white sugar, they tell me). To me they're better than regular oatmeal cookies!
Provided by Diana S.
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
- In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
- Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 13.5 g, Cholesterol 7.8 mg, Fat 4.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 94.8 mg, Sugar 6.5 g
Tips:
- To make your cookies extra chewy, chill the dough for at least 30 minutes before baking.
- If you don't have molasses, you can substitute an equal amount of honey or maple syrup.
- For a crispy cookie, bake for 12-14 minutes. For a soft and chewy cookie, bake for 10-12 minutes.
- Let the cookies cool completely on a wire rack before storing them in an airtight container.
- These cookies are best enjoyed within 3 days of baking.
Conclusion:
These WWII Oatmeal Molasses Cookies are a delicious and nostalgic treat that is sure to please everyone. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a sweet snack or a dessert to serve at your next party, these cookies are a great option. So next time you are in the mood for a classic cookie recipe, give these WWII Oatmeal Molasses Cookies a try!
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