A molasses-spiced oatmeal drop cookie that sits somewhere between a chewy oatmeal raisin and a soft ginger cookie — the molasses gives these a deep, dark sweetness and a warmly spiced flavor that the Vanishing Oatmeal Raisin Cookies don’t have. Chopped raisins and nuts stir right in, and the whole batch drops straight from a spoon onto the pan with no chilling required. Baked hot and fast at 400°, they come out lightly browned and chewy. Mary April kept two oatmeal cookie recipes and this is the bolder of the two.
Ingredients
½ c butter, softened
1¼ c sugar
2 eggs
6 Tbsp molasses
1¾ c flour, sifted
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 c rolled oats
½ c chopped nuts
1 c raisins, chopped
Instructions
Preheat oven to 400°F. Lightly grease a baking sheet.
In a large bowl, mix together the butter, sugar, eggs, and molasses until well combined.
Sift together the flour, baking soda, salt, and cinnamon.
Add the dry ingredients to the butter mixture and mix well.
Stir in the rolled oats, chopped nuts, and chopped raisins.
Drop by teaspoonfuls onto the lightly greased baking sheet.
Bake at 400°F for 8–10 minutes, or until lightly browned.
Cool on the pan for 1–2 minutes, then transfer to a wire rack.
