Back in early December when I sorted through all my mom’s old recipes, what I was most excited to find was my mom’s long lost oatmeal raisin cookie recipe. Along with her cut out sugar cookie recipe, which so many of us regularly make, this is my favorite dessert memory from childhood. On her recipe card she calls these “Oatmeal Drop Cookies,” but that’s not how we usually referred to them.
Now that I look at the recipe, I know why none of the other oatmeal raisin cookies I’d ever made over the years ever tasted the same as these. Most oatmeal raisin cookie recipes use brown sugar, but this one uses molasses instead. I now realize that the flavor profile of these is more of a cross between an oatmeal raisin cookie and a molasses one. They feel earthy and nurturing- an everyday kind of wonderful.
In the intervening months, before sharing this recipe with you, we tried to see if these were improved by whole wheat flour or more cinnamon, and the answer to both was no. The recipe the way my mom made it is just right, except we are now being lazy and using parchment paper instead greasing the pan.
We keep the dough uncooked in the refrigerator, and bake them fresh as needed. This recipe makes 5 dozen.
Oatmeal Raisin Cookies (Polly’s Mom’s Long Lost Recipe)
1/2 cup butter
1 1/4 cup sugar
1/3 cup molasses
1 3/4 cup flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups old fashioned oats
1/2 cup walnuts, chopped
1/2 cup raisins
Preheat the oven to 400ºF.
Mix the first four ingredients together, then add the rest of the ingredients, and mix again.
Drop teaspoonfuls of the batter onto parchment paper placed on a baking sheet. Bake for 6 – 8 minutes, until firming up on the edges. Do not overcook. Take them out of the oven and let cool a bit on the hot baking sheet before serving.
Wow. Tastes like home!