Julie’s oatmeal cookies


This recipe was created when Julie told me what her favorite ingredients were in a cookie.  That was a long time ago, when she was in college and I was working on “Mama’s Cookie Book”


  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. ½ teaspoon salt
  4. 1 teaspoon ginger
  5. 1 teaspoon cinnamon
  6. 1 cup sugar
  7. 1 cup butter
  8. 2 egg
  9. 1/3 cup molasses
  10. 2 cups raisins, cranberries, or combination
  11. 2 cups oatmeal
  12. ¼ cup cinnamon sugar in a shallow bowl

Pre-heat oven to 375 degrees, and prepare two baking sheets with parchment paper 

  1. Mix first 5 ingredients and set aside.
  2. Cream butter and sugar until just blended, add egg and beat until well combined.
  3. Add 1/3 cup molasses, blend.
  4. Gradually add the dry ingredients and when well mixed, add oatmeal and raisins with a wooden spoon.  The oatmeal should not be “invisible”, but equally incorporated.
  5. The dough will be stiff.  Roll into 1 ¼” balls and flatten into circles.
  6. Dip circles into cinnamon sugar-coating both sides.  Arrange on baking sheet about 2 inches apart.  Cookies will not spread very much nor flatten.  They should be “chunky”.
  7. Bake for about 9 minutes.  Leave on sheet for 2 minutes before removing to cooling rack. Avoid overcooking as it will make the cookies hard.
  8. Store in air-tight container between wax paper.  Wet a paper towel, wring it out, and place it on top of the wax paper before closing the tin lid!  That trick will make the cookies remain moist.


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