One of the most coveted of her recipes is the one for her Oatmeal Molasses Cookies. Let me tell you; these cookies are synonymous with my grandma! I don't know how many times we would visit her house and there would be a plate of these cookies waiting for us. They are so delicious, and even better when they're fresh out of the oven. The molasses and cinnamon give them a warm and deep flavor and the nuts and raisins are like little nuggets of joy hidden throughout the cookie waiting to be found.
Some of my strongest memories of these cookies took place at our lake house that we shared with my grandparents. During the summer we would spend the weekends up at the lake, skiing, fishing, and enjoying the sun. There were countless times we went out on the lake to swim for hours and as we packed up and made our way back to the cabin, we could smell these cookies on the breeze. When we got back to the dock, we would hurriedly unpack all of our things and run inside eager to eat at least three or four of these delicious morsels as fast as we could.
One Christmas, my grandma gave me a recipe box filled with all of her best recipes, written on little note cards. I was so excited to finally have a chance to make these wonderful dishes! I made these cookies recently and the smell of them baking immediately brought so many childhood memories rushing back to me. These cookies are near and dear to my heart and I hope you enjoy them just as much as I do.
Oatmeal Drop Cookies
1/2 cup soften butter
1 1/4 cup white sugar
1/3 cup dark molasses
1 3/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 cups rolled oats
1/2 cup chopped nuts (walnuts or pecans)
1 cup raisins
Mix the butter, sugar, eggs, & dark molasses until smooth and well combined.
Add the flour, baking soda, salt, & cinnamon and mix well.
Fold in the oatmeal, nuts & raisins and stir until just combined.
Allow to dough to chill in the fridge for 30 minutes before baking.
Preheat the oven to 400 degrees,
Drop spoonfuls of the dough onto a lightly greased baking pan about 1" a part
Bake in the oven for 8-10 minutes.
Let them cool on the pan for 5 minutes then transfer to a cooling rack to finish cooling.