This 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.