Oatmeal Molasses Drop Cookies

Oatmeal Molasses Drop Cookies created by flower7

I *love* these cookies! They are chewy, chunky, spicy, and delicious! The recipe originally came from Betty Crocker's Cooky Book and were listed as "The Best Cooky of 1900-1910". For a change, try substituting cut-up dates or other dried fruits for the raisins. NOTE: If you replace the shortening with butter as many reviewers have done, you will probably get a crispier vs. chewy cookie.

Ready In:
33mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 400°F.
  • Beat shortening, sugar, eggs, and molasses thoroughly.
  • Stir dry ingredients (flour-cinnamon) together and blend into wet ingredients.
  • Stir in oats, raisins and chocolate chips.
  • Drop dough by rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet.
  • Bake 8-10 minutes or until lightly browned.
  • Note: When I used a 1 1/2-inch wide cookie scoop, I got 3 1/2 dozen cookies.
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RECIPE MADE WITH LOVE BY

@flower7
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@flower7
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"I *love* these cookies! They are chewy, chunky, spicy, and delicious! The recipe originally came from Betty Crocker's Cooky Book and were listed as "The Best Cooky of 1900-1910". For a change, try substituting cut-up dates or other dried fruits for the raisins. NOTE: If you replace the shortening with butter as many reviewers have done, you will probably get a crispier vs. chewy cookie."
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  1. LUVMY2BOYS
    Thank you for this wonderful recipe. I confess I did not get to try a cookie; I was baking them for a friend who loves oatmeal raisin cookies--and I thought this recipe had a great "holiday spin" to it! But they looked & smelled great so I am confident they will be a hit. I baked them @ 350 for 9 minutes. If I had tried to bake them @ 400 for the amount of time listed I think they would have burned! Anyone else have this issue? Other than that--fabulous recipe.
    Reply
  2. Jadelabyrinth
    I love these! I love the dough *ahem* and I love the cookies. I left out the chocolate, otherwise no ingredient changes. I refrigerated the dough overnight, due to my own time restrictions. The next day it was very stiff. I used a # 30 cookie scoop, leveled off, and once on the cookie sheet I flattened the cookies to about a half inch thick. I got 30 cookies, so obviously quite a bit bigger than the ones the recipe calls to make. Once cooked, the edges were crispy and the centers chewy.
    Reply
  3. Shelly Morton
    Those in my family who are big fans of molasses desserts absolutely loved this cookie and made me promise to make it again. I followed the recipe exactly. Thanks.
    Reply
  4. LB in Middle Georgia
    yummy I put the dates in like them better then raisins and unsalted butter.....No chocolate didn%u2019t think it would taste good. One thing I would omit next time is the salt and add more dates!
    Reply
  5. ksparker
    Fantastic! I love the flavours and texture of this. I played with it a bit, using butter, reducing sugar to 1 cup, using 3/4 c. whole wheat flour, adding some flax seeds and throwing in some crystalized ginger. Delicious!
    Reply
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