Oatmeal molasses cookies taste like baked chewy goodness of oats, indulged with a hint of cinnamon and a spark of vanilla essence infused with bursting flavors of ginger making them the best cookies you could ever enjoy! These cookies are also called World War II since they’re made with molasses instead of brown sugar.
History Of Oatmeal Molasses Cookies
Oatmeal molasses cookie originated in World war 2 (WWII) During WWII, brown sugar was rationed, so people had to use molasses as a substitute in their recipes. While white sugar was also scarce, brown sugar was particularly hard to come by. However, many people found that using molasses in place of brown sugar actually resulted in tasty treats, such as molasses cookies. Even after the war, some people continued to use molasses in their recipes instead of brown sugar. If you haven’t tried making cookies with molasses before, you may want to try it and see how you like it!
Firstly, let’s dive into the recipe of the most famous and authentic and oldest recipe of oatmeal molasses cookies that even my grandma tells me that she used to eat in her teenage years. I will step by step tell you different recipes and variations of oatmeal molasses recipes from all around the world and specifically the WWII recipes of oatmeal cookies. Furthermore, I will also disclose a secret recipe for the crispiest oatmeal molasses cookies that you can ever make! So grab a cup of coffee, a pen, and a recipe notebook, and follow me step by step. Undoubtedly these cookies are awesome!
- Butter, unsalted (3/4 cups)
- Sugar ( 1 cup)
- Egg (1)
- Light Molasses (1/4)
- Salt (1/2 tsp)
- Cinnamon, Ground (1 tsp)
- Cloves, Ground (3/4 tsp)
- Ginger, Ground (3/4 tsp)
- Oats, Quick Cooking/Regular (2 cups)
- All Purpose Flour
- Baking Soda
Steps to Make Authentic Oatmeal Molasses Cookies
- Firstly, preheat the oven to 350°F.
- Secondly, combine the butter and sugar in a mixing bowl.
- Thirdly, blend in the egg thoroughly.
- Now mix in the molasses until well combined.
- Combine the flour, baking soda, salt, cinnamon, cloves, and ginger in a mixing bowl.
- Incorporate the dry ingredients into the molasses mixture.
- Stir in the oats.
- Drop by rounded teaspoons onto a baking sheet that has not been greased.
- Bake for about 8 to 10 minutes in the oven.
- Lastly, serve it with hot chocolate milk. I personally like these cookies with mint hot chocolate! Enjoy!
You know what? When I first tried these cookies just one thing came to my mind that was Amazing! The oh-so-gooey texture of these cookies will make you want more and more. Another fun fact about these cookies is that you can add variations to it like you can add small marshmallows and dark chocolate chips so when it will melt in your mouth you will feel the chewy texture with a burst of sweet and dark flavor of dark chocolate and a light taste of marshmallows and trust me you will enjoy it too! So let me share another delicious recipe with you. Check out all the ingredients and the full recipe below
- Sugar (1 Cup)
- Vegetable Shortening (1/2 Cup)
- Pure Vanilla Extract (1 Teaspoon)
- Baking Soda (1- 1/4 Teaspoons)
- Cinnamon 1 Teaspoon)
- Ground Ginger 1/2 Teaspoon)
- Quick-Cooking Oats 1 Cup)
- Large Egg 1)
- Molasses 1/2 Cup)
- All-Purpose Flour 2 Cups)
- Salt (1 Scant/ 1 Teaspoon)
- Firstly, put all materials.
- Secondly, preheat oven to 190°C/gas stove 5.
- Thirdly, lightly grease a baking sheet or line it with a parchment or silicone baking sheet.
- In a large mixing bowl, using an electric mixer or whisk, whisk sugar and shortening altogether equally until fluffy.
- Add vanilla essence, eggs, and molasses simultaneously.
- Beat the mixture until well blended. Combine flour, salt, baking soda, cinnamon, and ginger in a medium bowl. Add the dry mixture to the creamer and egg mixture. Mix well. Put the quick-cooking oats into the batter.
- Form the mixture into 1-inch balls or drop dough from a small cookie scoop onto a prepared baking sheet. Bake in preheated oven for 10-12 minutes.
- Cool cookies completely before eating.
- Lastly, enjoy it with warm milk! I personally like the compatibility with a chunk or bar of chocolate!
Crispy Oatmeal Molasses Cookies ( Oatmeal Molasses Crisps)
Crispy from the outside with a blend of chewy texture, and an aromatic blend of dried ginger, cinnamon, and just the right amount of spice, this crispy oatmeal molasses cookie recipe is sure to become a favorite. One of the best things about this recipe is that you can be as creative with it as you can add extra crunch to it by adding crunchy dry fruits like pistachio and almonds to make it crunchier and just the way everyone likes. These cookies are an extravagant addition to any cookie jar.
Along with this, you can also try Molasses crinkle cookies. The recipe is almost the same with a little few twists. I am sure you are gonna love this too !! Let’s get back to baking our Crispy molasses cookies. Here you go!
- Ground Cinnamon 3 Teaspoons
- Salt 2 Teaspoons
- Baking Soda 1 Teaspoon
- Old-Fashioned Oats 4-3/4 Cups
- Butter, Softened 2-1/2 Cups
- Cups Sugar 5 Cups
- Eggs, Room Temperature 4 Large
- All-Purpose Flour 4-1/3 Cups
- Baking Powder 4 Teaspoons
- Finely Chopped Pecans 2 Cups
- Dark Molasses 1/3 Cup
- Vanilla Extract 3 Teaspoons
- Firstly, preheat the oven to 375 degrees Fahrenheit.
- Secondly, In a large mixing bowl, cream butter and sugar together or until light and fluffy, 5 to 7 minutes. Add eggs one at a time.
- Thirdly, stir in molasses and vanilla essence.
- In another mixing bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Gradually add to creamy mixture.
- Stir in oats and pecans. Place 1 tablespoon of dough 2 cm apart on a greased baking sheet.
- Bake for 10-12 minutes or until edges are set. 3 minutes in a frying pan.
- Place on a wire rack to cool.
- Lastly, serve it with marshmallows.
Old-fashioned Oatmeal Molasses Cookies Infused with Chocolate chip ( Every Grandma’s Favorite recipe to date )
These Old Fashioned Oatmeal Molasses Cookies are also absolutely yummy and you can make it every day and bake a big batch and store it in your jars! Molasses is underrated these days, but it works perfectly in these cookies! This is the official recipe our elders make and we have been enjoying this since our childhood, taking it to our school parties, friends get together, and family gets together, and making it on a special brunch with family and friends I also frequently bake it at home too with my grandma and mother with simple ingredients.
- Chocolate Chips (As Per Your Desire and Wanted Quantity)
- Butter 1/2 Cups
- Brown Sugar 1/2 Cup
- Sugar 1/4 Cup
- Egg One Egg
- Baking Soda 1/2 Teaspoon
- Salt 1/2 Teaspoon
- Cornstarch 2 Teaspoon
- Molasses 1 Tablespoon
- Flour 3/4 Cup
- Rolled Oats 1½ Cups
- Cinnamon 1 Teaspoon
- First, equally, Combine flour, oats, cinnamon, baking soda, salt, and cornstarch in a small mixing bowl.
- Secondly, cream the butter, brown sugar, white sugar, eggs, and molasses equally together in a large mixing bowl using an electric mixer.
- Thirdly, Equally, Combine the dry ingredients with the creamy ingredients.
- Now Mix chocolate chips as much as you want.
- These cookies can be baked in any size you like, big or small.
- Baking time will vary depending on the size you are making. Preheat oven to 350°F.
- Baking a large cookie takes about 15-17 minutes.
- 8-10 minutes for small biscuits.
- Lastly, serve these yummy cookies with a glass of hot milk (just like our elders serve)
Historical WWII Oatmeal Molasses Cookies
Let’s travel back In time to the 1940s. Here are tremendous cookies that were freshly baked for the first time due to a shortage of white sugar and instead molasses were used. From that time to now these cookies have gotten updated to different variations and different ingredients are now added and experimented with according to different cultures and taste preferences but believe me the original WWII is the best way these oatmeal cookies can be possibly baked and I totally love the flavor and texture! Let me guide you through the full recipe step by step!
- Eggs 2
- Light Molasses 5 Tablespoons
- Vanilla Extract 2 Teaspoons
- Chopped Walnuts (As Per Your Desire And Wanted Quantity)
- Raisins (As Per Your Desire And Wanted Quantity)
- All-Purpose Flour 2 Cups
- Oatmeal 2 Cups
- Baking Soda 1 Teaspoon
- Baking Powder 1 Teaspoon
- Salt 1 Teaspoon
- Sugar 1 Cup
- Shortening ¾ Cup
- Firstly, preheat the oven to 350 degrees F. (175 degrees Celsius).
- Secondly, In a large mixing bowl, equally, combine the flour, rolled oats, baking soda, baking powder, and salt.
- In a separate large mixing bowl, equally, combine the sugar and shortening until smooth and creamy.
- Mix in the beaten eggs, molasses, and vanilla extract altogether.
- Mix equally all the dry ingredients gradually. Mix in the walnuts and raisins.
- 1 teaspoon should be placed on an ungreased baking sheet.
- Bake for 10–12 minutes, or until lightly browned.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Lastly, serve it with a bunch of marshmallows, wafers, and a warm glass of thick dark hot chocolate. Trust me on this you won’t regret making these cookies!
- Enjoy with your friends, family, or colleagues!
From authentic to historical WWII oatmeal molasses cookies the recipes and variations are never-ending. That’s why I love baking cookies so much because you can add as much spark and yumminess to it according to your preferences but my favorite cookies from all the above recipes are the old-fashioned oatmeal cookies because whenever they are baked the aroma reminds me of the great times of my childhood when my grandma used to bake these for me and I used to take it to lunch. The memories attached to these cookies make me humble and let me cherish life to the fullest. Every day millions of people make and bake these cookies and upload their thoughts on it and their recipes. So what are you waiting for? Bake it today!