As most of you know who follow this recipe blog, one of my favorite things to make is cookies. I’ve included many recipes for them—more than 20 including Amish, Banana, Crackerjack, Halloween.
I prefer drop cookies, which means I use a small ice cream scoop to drop cookie batter onto a cookie sheet, usually 12 to a sheet.
But I’ve also made bar cookies baked in a 9×13” pan and cut into squares or rectangles. I’ve even made fancier versions, such as Madeleines.
I’ve rarely met a cookie I didn’t like to eat or make.
But, I have to admit, that decision has never included cookies made with molasses.
The strong smell from the jar of molasses that Mom kept on her pantry shelf put me off as a kid. All of my life I have avoided making anything with molasses.
Then, in a need to adjust my diet to include more iron and in discovering that molasses was full of iron, I purchased some molasses and decided to try this recipe. What a joy!
This cookie is now a new favorite at my house.
I can’t say exactly what I like about the taste, nor can I adequately describe it, except it has a deep, earthy flavor, probably due to the molasses. Along with oatmeal—one of my favorite cookie ingredients – it is a win-win for me. It’s great eating something for a snack or dessert that I know is also good for me.
This recipe for Molasses Oatmeal Cookies came from a three-ring binder cookbook entitled ‘Our Swiss Pantry.’ It was published by the Women’s Missionary Society (WMS) of the First Mennonite Church of Berne, Indiana.
According to the introduction to the book, the WMS was founded in 1887 with an objective to assist in missionary projects. All proceeds from sales of the cookbook went to missions.
I had noticed that many of the recipes were submitted by people (mostly women) who added their service in various parts of the world, such as Africa, Alaska, Taiwan.
The cookbook’s 236 pages are filled with an average of four or five recipes, making this a lot of content to cook. With the success I’ve had with this cookie recipe and a few others from the cookbook, I feel confident in recommending it.
A later version from the same church was published in the 1980s.
By the way, as Berne is a community based on a founding by Swiss people (there is a Bern Switzerland), a section in the cookbook is called ‘Swiss Cookery.’
It includes recipes for Ofenturli (Potato Cake) and Berner Platte, which includes pig trotters, ears, and tongue. Sorry, you will never find a recipe for that last one in this blog!
I encourage you to look for this cookbook if you like simple, easy-to-fix recipes that taste good. Most of the recipes call for items I have on my shelves, an attribute which I really like in a vintage cookbook.
The dishes I chose to use may be vintage. They are from a company called Rosanna and stamped ‘Made in China’ on the back. I like the look of the woman on the plate and cup.
On to the recipe…
Note 1: I cut the original recipe in half.
Note 2: The original recipe said the raisins should be cooked, probably to plump them. Instead, I soaked the raisins in enough water to cover them for 15 minutes with great results.
Note 3: I have never purchased walnut flavoring. I limit my flavorings to vanilla because I think they may grow bitter if not used promptly and I hate to waste money.
Try these cookies and tell me what you think. They are quick, tasty and economical. What more could you want?
Enjoy!
**
1967 Molasses Oatmeal Cookies
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
¼ cup shortening
3/4 cup sugar
1 egg
3 tablespoons molasses
1 cup oatmeal
½ cup raisins, cooked
½ teaspoon vanilla
½ teaspoon walnut flavoring (optional)
In small bowl sift dry ingredients (flour, baking powder, salt, baking soda, cinnamon) together; set aside.
In large mixing bowl mix shortening and sugar until creamy.
Add egg and molasses; stir thoroughly.
Stir in alternately oatmeal and sifted ingredients (a little of each at intervals).
Add raisins and flavorings.
Drop on cookie sheet and bake 12-15 minutes at 325 degrees.
Yield: 2 dozen
Vintage Eats of Kayleen Reusser 
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