To continue the story to the present day, this recipe continues to be a favorite with my family. My mother has been known to whip up a quadruple batch for a gathering at the house. Then of course the cookies disappear within days. Too much temptation!
Oatmeal Raisin Molasses Cookies
1 cup sugar
1 cup salted butter
3 tablespoons molasses, generous
2 teaspoons vanilla
3 tablespoons milk, generous
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
2 1/2 cups old-fashioned oats
2 cups flour
1 cup nuts (walnuts, pecans, etc.), chopped
1 cup raisins
Allow butter, eggs and milk reach room temperature. Preheat oven to 325 degrees F. Prepare several cookie sheets by covering in aluminum foil or parchment paper, set aside.
Cream sugar and butter together in a large bowl. Add eggs, molasses and vanilla and mix until blended. Dissolve baking soda in milk and add to mixture. Add spices, oats and flour. Mix until completely blended – batter should be heavy and a little sticky. Fold in nuts and raisins. Drop by spoonfuls onto baking sheets. Bake for 18-20 minutes, switching racks halfway through baking. Let the cookies rest on the baking sheets for 5 minutes, then transfer to wire racks to finish cooling. Yields 3 dozen cookies (or a few more, depending on how generous you are with cookie size!).
Note: This batter turns out best when the kitchen is a little cool. If you make these cookies in summer, I suggest refrigerating the dough for an hour before baking.
A word of warning, these are not mild oatmeal cookies that masquerade as a ‘sensible dessert.’ They’re packed with flavor and texture and will please fans of carrot cake and the occasional hearty morning muffin. In other words: don’t expect that store-bought oatmeal ‘taste.’ Also: they smell DIVINE while baking.
Recommended for: fans of spice and texture in their baked goods, and the perfect hearty cookie to finish off a workman’s lunch.
Interested in other food-related posts? Check out Beth Fish Reads’ Weekend Cooking!