Prep 0 mins
Cook 10 mins
these are good cookies, you can store them in an airtight container at room temp. for 5 days, or freeze for up to 3 months.
- Heat oven to 350° on lightly greased baking sheets.
- Beat butter and sugars in a large bowl with mixer on medium high speed until fluffy.
- Beat in molasses, eggs, vanilla, baking soda, cinnamon and salt (may look curdled), On low speed beat in flour, stir in oats and raisins.
- Drop by level tablespoons 1 1/2-inches apart on baking sheet.
- Bake for 8-10 minutes or until tops look dry.
- Cool on baking sheet 1 minute before removing to wire rack to cool completely.
They were a little too sugary for me... next time I plan on decreasing the amount of sugar but keeping the amt of molasses.
these were very good. I made them as recipe stated. Thanks for the recipe.
Chewy. Tasty. Excellent! 15 stars! These cookies are about as close to ecstacy as one can get. My oatmeal cookies always turn out like mini cakes. Never chewy. I like that this recipe is so versitile, too. I omitted the raisins and substituted 1/2 cup chopped prunes, 1/4 cup chopped, candied ginger, 1/4 cup black walnuts and 1 cup shredded, unsweetened coconut and the cookies still retained their moistness. The molasses is not overwhelming and the cookies are perfectly sweet. Thanks for this recipe. I will never ever look for another.