Oatmeal/Molasses

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Oatmeal/Molasses Cookies - Woody's Favorite

(Page 277 Farm Journal's Best-Ever Recipes)


8 1/2 cups sifted flour
2 tablespoons baking soda
1 tablespoon salt
8 cups quick-cooking rolled oats
2 1/2 cups sugar
1 tablespoon ground ginger
2 cups melted butter-flavored Crisco
2 cups dark molasses
4 eggs
1/4 cup hot water
3 cups raisins
2 cups walnuts - chopped
1 package raw sugar for the tops

Pan: cookie sheets - lightly greased
Oven: 375
Time: 8 to 10 minutes
Cookie cutter: 32 oz. plastic cup with 3.5 to 4 inch top.

  1. Reserved 1/2 cup flour
  2. Sift together flour, baking soda, and salt.
  3. Mix oats, sugar, and ginger in a very large bowl.
  4. Stir in Crisco , molasses, eggs, hot water, dry ingredients, raisins and nuts.
  5. Work dough with hands until well mixed.
  6. Add the reserved flour if needed.
  7. Roll dough to 3/8 inch thickness.
  8. Cut dough with 32 oz. plastic cup with 3.5 to 4 inch top.
  9. Place 2 inches apart on cookie sheet.
  10. Brush with water and sprinkle with raw sugar.
  11. Bake.
  12. Remove from cookie sheets.
  13. Cool on racks.

Makes 72

 

Copyright 1996 - 2017 Shirl R Weight Saturday, 29 April 2017 08:33:05 AM