Prep 20 mins
Cook 15 mins
Taken from my mom's treasury of recipes. You can substitute craisins instead of the raisins - they taste wonderful too!
- 1 3⁄4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 2 cups rolled oats
- 1⁄2 cup nuts, chopped (optional)
- 1 cup raisins
- 1⁄2 cup butter, softened
- 1 1⁄4 cups sugar
- 2 eggs, well beaten
- 6 tablespoons molasses
- Combine first eight ingredients in a bowl and mix well. In a separate bowl cream together the remaining four ingredients and mix with dry mix. Drop by teasoonfuls on cookie sheet and bake at 325 degrees for 12-15 minutes.
Oh, dear, addictive does not nearly describe these! LOL I used beet molasses because that's what we usually have here, and used gluten free all purpose flour and half raisins and half craisins. SO good! Thanks for sharing :)
Made for Make My Recipe Reunion Game / AUS / NZ Forum
I omitted the nuts because of the allergies at the school of my son. And I used only 1/2 cup of raisins. They are so yummy. I baked them 15 minutes and then let them rest on the baking sheet a few minutes before removing them to the cooling rack. Thanks Nancy :) made for Holiday tag game
Due to a cinnamon allergy and accidentally running out of molasses, I had to sub as follows: ginger for cinnamon, honey for molasses, golden raisins for raisins. The results were outstanding! Each cookie was topped with a walnut.**The cookies do spread and must be cooled on the sheet for two minutes before removing.**Thank you for posting. Made for Spring 2010 PAC.