Can't Eat Just One Oatmeal Cookies
"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" !!"
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
8-10 Dozen cookies
- Serves:
- 8-10
ingredients
- 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
- 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.
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Reviews
-
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 -
These cookies really are amazing! I really can't stop eating them. They are so chewy and moist. Just a ltttle tip. If you do have some of these left over after the first day you make them. Store them in an air tight container with a piece of bread. They will last a really long time and still be moist. Thanks Mommy Bean! -
We really loved these. The molasses is what makes this so addictive in my husband's opinion. I used cranberries because this what I had on hand but I will definitely make this again with raisins. Thanks for posting!
RECIPE SUBMITTED BY
I am the proud mother of 3..... 2 girls and a boy. This is a picture of myself and my oldest daughter, who is now a married woman, and is a Recipe Zaar member, known as "Sarah in New York"!!
I have been married for 30 years to a wonderful Christian man who is crazy about me, and calls me "Bean". Everyone wonders how he doesn't weigh 300 pounds, the way our family eats! I was raised by a mom that was a chef from West Virginia, and I learned to love to cook....and to appreciate how to use a good glassful of reserved bacon fat ")
My family has been in ministry to troubled teenagers in upstate New York for 28 years. Both my daughters are married now, and we all work in the same ministry, one teaching music like myself, and the other, a teacher in the high school. My girls and I also travel and sing with teens from our ministry throughout the year in churches, schools, and detention centers all over the USA and Canada. My son was in Nigeria for a year, teaching English in a Christian school, and is now back in the U.S. attending college in upstate N.Y. He is an accomplished guitarist and is one of the worship leaders in his church.
I love this website that my daughter, "Sarah in New York" introduced me to! :) I am a blessed Mommy Bean :)
Please check out the link to the home for troubled teens where we work!
www.freedomvillageusa.com
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