Grandmas' Molasses Oatmeal Cookie recipe?

Question

Does anyone have the recipe for oatmeal cookies that used to be on the back of the Grandmas' Molasses bottle. I lost my copy and since the company changed owners they don't print it anymore. I searched their website and nothing came up. They were terrific, had ginger and other spices, and raisins.

Thank you.

Answer 1

I found these two - my jar of Grandma's Molassas doesn't have the recipe... maybe one of these are the recipe.

Molasses Oatmeal Cookies

1 cup shortening
3 cups flour
1 cup molasses
1/4 tsp. salt
1 1/2 cups white sugar
1 Tbsp. ginger
1/4 cup hot water
1/2 tsp. cinnamon
1 Tbsp. soda
4 cups oatmeal

Cream shortening, molasses, sugar. Dissolve soda in hot water, add, then add dry ingredients. Form into balls. Flatten with glass dipped in sugar.


Molasses Oatmeal Cookies

3 cups flour, stir before measuring
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ginger
1/4 cup shortening
1/4 cup butter
3/4 cup dark brown sugar, packed
1 egg
1/2 cup molasses
1/2 cup buttermilk
1 1/2 cups quick cooking oats

In a large mixing bowl, combine flour, baking soda, salt, and ginger; stir to blend well. Add shortening, butter, sugar, egg, molasses, and buttermilk. Beat until well blended. Stir in oats. Cover and refrigerate for at least 2 hours and up to 24 hours.

Divide dough in half and work with one portion at a time, keeping the other portion in the refrigerated.

On a floured surface with floured rolling pin, roll out dough to 1/4-inch thick. Cut out with 3-inch floured cookie cutter. With a spatula, transfer cookies to greased baking sheets, placing about 2 inches apart. Bake at 350° for 10 to 12 minutes. Remove to wire racks to cool. Makes about 2 1/2 dozen cookies.

Answer 2

1

Answer 3

1 1/4 cups margarine, softened
3/4 cup brown sugar, firmly packed
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups quick or old fashioned rolled oats (uncooked)

Preheat oven to 375 degrees F.

Beat margarine and sugars until creamy; beat in egg and vanilla. Add combined flour, baking soda, salt, and spices; mix well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 8-9 minutes for a chewy cookie; 10-11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack.

Makes 50
Source: Quaker Oatmeal box top

Answer 4

This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.

Answer 5

Maybe add raisins to this one and it may work??

Ingredients
1 cup packed brown sugar
1/2 cup vegetable shortening
1/2 cup molasses
1 large egg
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup water
1/4 cup granulated sugar
Cooking spray


Preparation
Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour.
Preheat oven to 375°.

Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.


Ingredients
1 cup packed brown sugar
1/2 cup vegetable shortening
1/2 cup molasses
1 large egg
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup water
1/4 cup granulated sugar
Cooking spray


Preparation
Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour.
Preheat oven to 375°.

Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.

Answer 6

I took these to a Christmas party. They disappeared with amazing speed and several people told me they were the best cookie they'd ever eaten.



3/4 cup margarine or butter (1 1/2 sticks)
1/4 cup light (mild) molasses
1 3/4 cups sugar
1 large egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/2 teaspoon salt
1/4 teaspoon cloves, ground

Preheat oven to 375F.

In 3-quart saucepan, melt the margarine or butter over low heat. Remove saucepan from heat and, with wire whisk, beat in molasses and 1 cup of the sugar until blended. With spoon, stir in flour and remaining ingredients until mixed.

Transfer dough to a medium bowl and freeze for 15 minutes or until firm enough to handle.

Spread remaining 1/4 cup sugar on waxed paper. Roll dough into 1-inch balls; roll balls in sugar to coat. Place balls, 2 1/2 inches apart, on ungreased large cookie sheet.

Bake cookies 10 to 12 minutes, until cookies spread and darken. Let cookies remain on cookie sheet 1 minute to cool slightly. Transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly-covered container for up to two weeks.

Notes:

Here are the variations that improve this recipe.

1. Put the 1 1/4 cups of sugar into the dough mix and omit putting sugar on the outside of the cookies.

2. Use butter and not margarine.

3. Increase the molasses to 1/2 cup.

4. Increase ginger to 1 teaspoon.

5. Cookies spread out more and get thinner when dough is not put in the freezer.

The secret to this recipe is to get the cookies out of the oven at just the right point, not to light or not to dark. When cooled, they are crispy like ginger snaps.

May rollthis cookie dough into balls and coating them with sugar.
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CRACKLE-TOP MOLASSES COOKIES

2/3 cup vegetable oil
1 cup sugar (plus about 1/3 cup sugar for topping)
1 egg
1/4 cup molasses
2 to 2 1/4 cup all-purpose flour, divided use
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger

Preheat oven to 350 degrees F.

In a large bowl, combine oil and 1 cup sugar. Add egg, beating well. Stir in molasses, 2 cups flour, baking soda, cinnamon and ginger. If necessary, add a little more flour to make a firm dough. Shape dough into 1 1/4-inch balls. Roll in 1/3 cup sugar. Place 3-inches apart on ungreased baking sheets.

Bake 12 to 14 minutes or until golden brown and tops crack. Remove cookies from baking sheets. Cool on racks.

Makes about 45 cookies
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Oatmeal Molasses Cookies

Mix well:
1 Cup shortening
2 1/2 Cups sugar (I use half white and half brown)
4 eggs
3/4 Cup molasses

Sift together and add to above:
3 3/4 Cups flour
2 tsp. soda
2 tsp. cinnamon

Then stir in:
4 Cups Oatmeal
1 Cup chopped nuts
2 Cups raisins

Drop by tablespoons and bake at 300 degrees for 10-15 minutes.

I have also tried this variation for softer, spicy and healthier cookies:
only 2 Cups sugar
only 3 eggs
only 3 cups flour
only 3 cups oats
adding 1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger

Also, you might want to use baking powder instead of soda for a less crunchy cookie.

Good luck!