Oatmeal Drop Cookies

Oatmeal cookies made with molasses!


These oatmeal cookies are delicious. When I was looking through the cookbook, this recipe caught my eye because it uses molasses in place of brown sugar. I’ve always used brown sugar when making oatmeal cookies, so I wanted to try them out.


I have read before that molasses was used as a sugar replacement during World War II, when sugar was rationed and hard to come by. These cookies can be very versatile, whether you want to add raisins, nuts, or chocolate chips. The original recipe calls for both nuts and raisins, however I left out the raisins this time since I’m not a big fan.


Oatmeal Drop Cookies

  • Servings: 2 dozen using a 1 and 1/2 teaspoon cookie scoop
  • Difficulty: easy
  • Print

1/2 cup softened butter
1 and 1/4 cup sugar
2 eggs
1/3 cup molasses
1 and 3/4 cup sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 cups rolled oats
1/2 cup chopped nuts (optional)
1 cup raisins (or chocolate chips)(optional)

1)Preheat oven to 400*F.
2)Mix thoroughly butter, sugar, eggs, and molasses.
3)Sift together dry ingredients and stir in.
4)Stir in rolled oats, nuts, raisins (or chocolate chips).
5)Drop rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet- or a baking sheet with parchment paper.
6)Bake 6-10 minutes, until lightly browned. (I found that 8 minutes was perfect for my oven.)



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