Molasses Oat Cookies.

 

Although this recipe comes from the Gooseberry Patch book called Autumn in the Country, it definitely still applies in the middle of winter!  It's a warm, soft and slightly spicy cookie studded with chewy raisins and crunchy toasted walnuts and I urge you to try it if you're a fan of any oatmeal cookie.  These are perfect for cuddling up with a cup of hot tea, coffee or milk on a cold January night and I'm pretty sure they've become my family's new favorite oatmeal cookie. 

 

 

I substituted regular raisins for the golden raisins called for and the nuts are listed as optional in the book, but in MY book they're a requirement :) If you do use the nuts, please toast them as it adds wonderful depth of flavor to the cookies.  I also reduced the baking temperature to 350 instead of 400 as instructed - I worried the molasses would burn and I'm glad I did - the lower temperature allows for a crispy outside and chewy middle.

 

 

Molasses Oat Cookies

Adapted from Gooseberry Patch

1/2 cup shortening

2 eggs

1 1/4 cups granulated sugar

1/2 cup molasses

1 3/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

2 cups quick-cooking oats

1 cup raisins

1/2 cup toasted and chopped nuts

Preheat the oven to 350 degrees and line 2 or 3 baking sheets with parchment paper.

Cream the shortening, eggs, sugar and molasses until light and creamy, about 2 to 3 minutes on medium speed.  While those are mixing, whisk together the flour, baking soda, salt, cinnamon and oats in a smaller bowl.  Add the dry ingredients to the creamed mixture and mix until almost combined, then stir in the raisins and chopped nuts.

Drop by small spoonfuls onto the baking sheets and bake until lightly browned on top and the edges, 8 to 10 minutes.