I’m not a big fan of raisins in cookies. I don’t know why. I prefer chocolate chips over raisins every time. However, there’s something different about this recipe. I think the molasses and cinnamon compliment the raisins’ flavor nicely. This recipe tastes so much better than regular oatmeal cookies with raisins thrown in. Of course, I use Grandma’s Molasses. Actually, it’s the only kind local stores carry. I increased the flour and reduced the oven temperature from the original recipe published by Betty Crocker, General Mills (1963) Betty Crocker’s Cooky Book. New York: Golden Press. I’m thinking next time I make these, I’ll try a lower temperature and increase baking time as my oven seemed pretty hot this last go round.
These cookies bake up with crispy edges and remain moist and chewy in the center.
½ cup butter or butter-flavored Crisco
1¼ cup white sugar
2 eggs
1/3 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups oatmeal, quick or old fashioned
1 cup raisins
½ cup chopped walnuts, optional
Lightly grease baking sheets. Preheat oven to 395°. Cream together shortening, sugar, and molasses. Add eggs and mix thoroughly.
Combine flour, baking soda, salt and cinnamon together. Add to creamed mixture. Mix well, then stir in oats, nuts and raisins.
Drop by rounded teaspoons about 2” apart on greased baking sheet. [I use a scoop that’s about one tablespoon. Don’t flatten these at all before baking. They spread on their own.]
Bake 6 to 8 minutes. Let cool on cookie sheet.
This makes approx. 5 dozen cookies.
©2016, My Granny Rocks | Janette Thornton. All rights reserved.