Raisin Oatmeal Molasses Drop Cookies
Chewy and moist raisin oatmeal cookies with warm spicy notes of ginger and cinnamon, perfect for a comforting snack or dessert that appeals to all ages.
Ingredients
Instructions
- Cream the margarine and sugar together in a bowl.
- Add the molasses and egg, then blend well.
- In a separate bowl, combine the flour, soda, salt, ginger, and cinnamon.
- Gradually add the dry ingredients to the wet mixture.
- Stir in the oats and soaked, drained raisins.
- Mix until well combined.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake at 325°F (160°C) for 10 to 12 minutes until the cookies are golden and moist.
- Allow to cool slightly before transferring to a wire rack.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you prefer a healthier twist, substitute half of the flour with whole wheat flour. Ensure the margarine is softened for easier creaming with the sugar. For added texture, try mixing in some chopped nuts or chocolate chips. If you want to make your cookies even more festive, add a sprinkle of nutmeg or cloves.
Serving Suggestions
These cookies are delightful on their own but can be served warm with a glass of milk or alongside a cup of tea. For a special treat, pair them with a scoop of vanilla ice cream or a drizzle of Home Cooked Salad Dressing for a unique twist. They also make a perfect snack for lunchboxes or afternoon gatherings.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to a week. To keep them moist, place a slice of bread in the container. If you’d like to freeze them, wrap individual cookies tightly in plastic wrap and store in a freezer bag for up to three months. Thaw at room temperature when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Oatmeal Molasses Drop Cookies contains roughly 168 calories, with 1g protein, 22g carbohydrates, and 9g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use honey instead of molasses?
While honey can be used as a substitute, it will alter the flavor and sweetness of the cookies. Molasses gives the cookies a distinct richness and depth that honey won't fully replicate. If you choose to use honey, reduce the sugar slightly to balance the sweetness.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and still soft in the center. They may look slightly underbaked, but they will firm up as they cool. Avoid overbaking to keep them moist and chewy.
Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum or another binding agent to help maintain the cookie's structure. Check that all other ingredients are gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).