Chocolate Molasses Raisin Cookies

Recipe by Sydney Mike

With molasses, oatmeal & chocolate, these cookies, when made correctly, are a deliciously soft & decadent treat! The recipe was found in The Ultimate Chocolate Cookie Book, 2004. Cooking time is based on baking a dozen cookies every 10 minutes.

Top Review by DailyInspiration

These delicious cookies will definitely be on my cookie trays this holiday season. Loved the addition of the cocoa which really takes them up a notch. I'm sure you could substitute dried cranberries for the raisins and they would be equally delicious. Thanks for the post! Made for Everyday is a Holiday tag, November, 2011.

Ingredients Nutrition


  1. Position rack in center of oven, then preheat oven to 350 degrees F & lightly butter 2 large baking sheets. Set aside.
  2. In a medium bowl, mix flour, cocoa powder, baking soda, cinnamon & salt until a uniform color, then set aside.
  3. In a large mixing bowl & using an electric mixer at medium speed, beat butter & shortening until soft & smooth, about 1 minute.
  4. Scrape down the sides of the bowl, then add sugar & molasses, continuing to beat until light, about 2 more minutes.
  5. Beat in egg until smooth, then remove beaters.
  6. With a wooden spoon or rubber spatual, stir in the prepared flour mixture, but DO NOT OVERMIX ~ Just moisten the flour.
  7. Stir in raisins until you have a soft, drop-cookie dough with no lumps, but with some grains of flour still visible.
  8. Drop by rounded teaspoonfuls onto one prepared baking sheet, spacing the mounds about 1 1/2 inches apart.
  9. Bake for 10 minutes, or until tops appear dry & somewhat cracked but insides are still quite soft.
  10. Meanwhile, drop additional dough onto the 2nd prepared baking sheet, getting a 2nd batch ready to bake when the 1st batch is done.
  11. Remove 1st batch from oven & cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  12. Cool baking sheet for 5 minutes & butter it again to make another batch.

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