WWII Oatmeal Molasses Cookies

A bite of history, these yummy oatmeal cookies use molasses instead of brown sugar, which was a rationed ingredient during World War II.

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Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.

In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.

Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

WWII Oatmeal Molasses Cookies

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