These Oatmeal Molasses Raisin Cookies (also called World War II (WWII) Cookies due to the need to use sugar substitutes during the economics of the time period) are an oldie but goodie that needs to brought to the forefront of your recipe card index! These cookies are super chewy, extra tasty, and highly addictive!!
If you’re unfamiliar with these cookies, you have truly been missing out on something that was a childhood staple and favorite for me. They were always on hand, or easily baked upon request, when I visited my Grandma…which is why this post totally deserves the #justlikegrandmamadethem hashtag…in the post even, which I don’t think I have ever done!
Tips for baking Oatmeal Molasses Raisin Cookies
- I prefer to use Old Fashioned oats for these cookies as they yield a chewier cookie, using quick oats will change the texture and yield a more moist cookie.
- Yes, you most certainly can substitute dried cranberries or cherries for the raisins. You can also add chocolate chips or nuts, if desired.
- This is a one bowl recipe for drop cookies that do not require any chilling time, which makes these cookies quick, super easy, and easy to clean up after too!
- Room temperature butter and eggs shorten the amount of time cookies require for baking, if you are making cookies in a hurry you can soften butter by placing near your preheating oven and warm eggs by placing them in a cup or bowl of warm water.
Every time I bake or cook one of the recipes that we shared, or that has been handed down through our family, I think about how wonderful time spent in the kitchen together was and is. Thankfully, our daughter Lauren is so enthused about learning to be a great home chef that we are frequently found sharing these memorable moments in the kitchen together.
For all of you that are working hard at creating great food at home for your families and sitting down with your family to spend quality time around the dining room table…take advantage of another great time to spend with your kids! So many treasured memories from childhood and in life have food as a component, don’t miss a chance to build life-long memories with your loved ones.
One of my childhood memories, was whenever I went to my Great Grandma’s house she would always have the iced Santa sugar cookies in a tin, regardless of the time of year. Which explains my fixation with sugar cookies, since both my beloved Grandma Janet and Great Grandma T baked sugar cookies with me every year during the holidays.
Even though I was, and am to this day, addicted to sugar cookies I am a huge fan of great cookies in general. So many to share! But these Oatmeal Molasses Raisin Cookies are one of my all-time favorites and a great way to start out a return to sharing my recipes here at Bake It With Love. I have missed posting and sharing my family recipes here, and even though we still had to eat so there was never any shortage of cooking, I have been away from baking as well. It feels so good to have recipes ready to be added, and a large queue of baking I’d like to get completed before the holidays.
With love from one cookie obsessed individual that adores anything with oatmeal and/or molasses, enjoy!
Last Updated: November 18th, 2019
Desserts with Oatmeal
- Oatmeal Molasses Raisin Cookies (aka WWII Cookies) (this page)
- Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting
- Peanut Butter Oatmeal No Bake Cookies
- Apple Oatmeal Muffins
- Chocolate No Bake Cookies (without peanut butter)
- Banana Chocolate Chip Oatmeal Cookies
These quick and easy one-bowl oatmeal molasses raisin cookies are sure to be a hit with their chewy texture and addictive flavors!
- 1/2 cup butter, salted (softened, at room temperature)
- 1 1/4 cups sugar
- 2 large eggs (beaten, at room temperature)
- 6 Tbsp molasses (or more, be generous for chewier cookies)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 3/4 cups all-purpose flour
- 2 1/2 cups old fashioned oats
- 1 cup raisins (substitute dried cranberries or cherries, if desired - you can also add chopped walnuts or chocolate chips)
Preheat oven to 350 degrees F (175 degrees C) and line your baking sheet(s) with parchment paper.
In a large mixing bowl, or the bowl of your stand mixer, cream the (softened, room temperature) butter and sugar together until smooth.
Add wet ingredients (eggs (beaten, room temperature) and molasses). Stir, then add salt, baking soda, baking powder, and cinnamon. Combine thoroughly.
Add flour, stir in gently to wet mixture. Add old fashioned oats and raisins, then stir until all ingredients are combined into a sticky cookie dough.
Using a tablespoon, portion out the dough into 1-1 1/2 inch dough balls and place cookies onto baking sheet approximately 2 inches apart to allow the cookies room to spread during baking.
Bake cookies at 350 degrees F (175 degrees C) for 12-15 minutes, or until cookies are browned on the edges (the baked cookies are lighter brown in appearance than the dough).
Remove cookies from the oven and allow them to set up on the cookie sheet for 5 minutes before transferring to a cooling rack. Cool for an additional 10 minutes before serving.
Both the dough and the cookies freeze very well for later use. Place either the dough or cookies in a large freezer bag or air tight container to store in the freezer. I have thawed the frozen dough or cookies up to 1 month after freezing with very good results.
Store baked cookies in an air tight container at room temperature for approximately 1 week and refrigerated for up to 2 weeks.
Dough can be mixed and stored in the refrigerator for up to 1 week.