A Memory Of Mom – Oatmeal Molasses Cookies

Reader Contribution by Dj Wilson
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Christmas time was one of Mom’s favorite times of year and the smell of these cookies baking often filled the house – ginger, molasses, raisins and walnuts – spicy and good.

I can remember helping Mom make these cookies when I was about 12 years old. One reason I liked these cookies is that we got to put our hands in the dough! The cookies are big – about 3 1/2 inches across. With a house full of kids a big cookie is a good thing.

Mom tore this recipe out of a magazine just like I still do today. The picture of that torn out page is etched in my memory; it was stained with cookie dough and oil from the many batches that we had made. I wish that I knew the magazine so I could give them credit for the recipe.

Mom used a drinking glass to cut out the cookies. I use a mason jar and the recipe makes about 6 dozen cookies.

Oatmeal Molasses Cookies Corrine Green

8 1/2 cups sifted flour

1 tablespoon salt

2 tablespoons baking soda

8 cups quick-cooked rolled oats

2 1/2 cups sugar

1 tablespoon ground ginger

2 cups melted vegetable shortening (I use butter, it is natural)

2 cups molasses – l prefer dark

4 eggs beaten

1/4 cup hot water

3 cups seedless raisins

2 cups walnuts

Reserve 1/2 cup of the flour. Sift together flour, salt and soda and set aside.

In a very large bowl mix the oatmeal, sugar and ginger. Stir in the melted butter, molasses, beaten eggs, hot water, and sifted dry ingredients, raisins and nuts. Work the dough with your hands until it is well mixed. Add the remaining ½ cup flour, if needed, to make the dough workable.

Roll portions of dough to 1/4-inch thickness and cut with a 3 1/2-inch cutter. Place cookies on lightly greased baking sheets. Brush with water and sprinkle with sugar.

Bake in a moderate oven (375 degrees) for 8 to 10 minutes.

Let cool completely before stacking or storing.

My sister and I were talking about these cookies recently so I am making a batch today for my ead. He always says the more things in a cookie the better – oats, nuts, raisins. These cookies are great with hot cocoa or a great cup of coffee. Actually they are pretty dawg gone good warm from the oven. I do believe I will have one now!

Thanks for shooting the breeze!

DJ Wilson