Aunt Katie’s Oatmeal Molasses Cookies


Molasses CookiesThese are fine summertime cookies. They taste great, they are tough enough to take a little abuse, and they are wholesome, filling cookies. You can hand them out to the kids without creating an overwhelming sugar high. Stick a few in your daypack when you head up the trail and they’ll make a great snack half way to the lake.

These are hearty cookies with nuts and raisins. We love them and they are nutritious cookies but probably not the first choice of younger kids.

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We modified this recipe from an old Farmer’s Home Journal Recipe that we have used for 20 years. It has stood the test of time. We updated the recipe by modifying it so that it could be made in your stand-type mixer and reduced the sodium and ginger. We also added turbinado sugar because we like working with that so much.

Ingredients

4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 cup shortening
4 cups quick cooking rolled oats
1 1/4 cup granulated sugar
1 teaspoon ground ginger
1 cup molasses
2 large eggs
1 1/2 cups raisins
1 cup chopped walnuts
1/4 cup hot water

turbinado sugar for decorating

Bake 375 for 8 to 10 minutes

Directions

Preheat oven to 375 degrees.

1. Mix the flour, baking soda, and salt together in a medium bowl. Set aside. Melt the shortening in the microwave and set aside.
2. In the mixing bowl of your stand-type mixer with the paddle attachment, combine the rolled oats, granulated sugar, ginger, molasses, eggs, raisins, walnuts, melted shortening, and hot water together. Add the flour mixture in three parts, mixing after each until you have a dough suitable for rolling. (If the dough is too wet, add a couple tablespoons of flour.)
3. Divide the dough into three parts and roll each to 1/4-inch thickness. Cut into shapes and place the cut cookies on a lightly greased cookie sheet. (If the sheet is non-stick, it does not have to be greased.)
4. With a pastry brush, very lightly brush the cookies with water. Sprinkle the tops with turbinado sugar.
5. Bake for eight minutes or until done. Cool on wire racks.

Baker’s note: With dark pans, eight minutes baking time was just right. Lighter pans will take longer.

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