Recipe by Mommy Bean
I have made these chewy, mouth watering cookies since I was little girl, and when I got married, my husband always ate at least 6 at a time! My children would always ask me, "why do your oatmeal cookies taste so much better than anybody else's?! This was my Mother's recipe, and it really is the BEST! I dare you to eat "just one" !!
Top Review by CharJoyLet
These were really good! Not too sweet, which I found particularly nice. The molasses does give these cookies a different flavor. I cut the recipe down to serve 2 and got about 2 and 1/2 dozen. I also made the half of them with just raisins and then added cranberries into the last half - I love the combination. Both turned out well. Thanks for a very nice cookie which will be added to my potluck and Christmas tray cookbooks! Made for PAC - Spring 2009
- 1 cup butter, softened
- 2 1⁄2 cups sugar
- 4 eggs
- 1 cup molasses (light or dark)
- 3 1⁄2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 1⁄2 teaspoons cinnamon
- 4 cups quick-cooking oatmeal
- 3 1⁄2 cups raisins
Directions See How It's Made
- Preheat oven to 350 degrees.
- Lightly grease baking sheets and set aside.
- Mix together the butter and sugar until creamy.
- Add eggs and molasses and beat well.
- Stir in the raisins and let them soak in this mixture while you sift the dry ingredients.
- Sift together the flour, baking soda, salt and cinnamon.
- Add to butter mixture.
- Stir in the oatmeal.
- Drop by rounded teaspoonfuls about 2" apart on greased baking sheet.
- Bake 10-12 minutes or until the center of the cookie is set.
- Makes about 8 - 10 dozen irresistible cookies ").
- Cookies can be cooled on foil spread on a counter or table.