Oatmeal Molasses Cookies Recipe ClippingThis recipe was clipped from the Farm Journal and was published in 1967. Recipe is typed below along with a scanned copy–you’ll see handwritten measurements to halve the recipe if desired.

Oatmeal-Molasses Cookies

8 1/2 c. sifted flour
1 tblsp. salt
2 tblsp. baking soda
8 c. quick rolled oats
2 1/2 c. sugar
1 tblsp. ground ginger
2 c. melted vegetable shortening
2 c. light molasses
4 eggs, beaten
1/4 c. hot water
3 c. seedless raisins
2 c. ground black walnuts (or English)

  • Reserve 1/2 c. flour. Sift together 8 c. flour, salt, baking soda.
  • In a very large bowl or dishpan, mix oatmeal, sugar and ginger. Stir in the melted shortening, molasses, beaten eggs, hot water, sifted dry ingredients, raisins and nuts.
  • Work dough with hands until well mixed. Add the 1/2 c. flour if needed to make dough workable.
  • Roll portions of dough to 1/4″ thickness; cut with 3 1/2″ cutter.
  • Place cut cookies on lightly greased baking sheets. Brush with water; sprinkle with sugar. Bake in a moderate oven (375°) for 8 to 10 minutes. Makes 6 dozen.

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One Response to Oatmeal-Molasses Cookies Recipe Clipping

Arvemia Wilburn
Published 21 December, 2015 in 6:44 pm

I was married in 1967. We had our honeymoon at a cabin on a country lake. In the living room was a Farm Journal magazine with this recipe. My boys grew up on this recipe. I usually dropped them instead of rolling them out because it was easier. I also froze them in a Pringles can and baked them as needed.

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