Best Chocolate Molasses Raisin Cookies Recipes

CHEWY RAISIN MOLASSES COOKIES

Steps:

• Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside. , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the oats, flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Stir in raisins. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

DARK CHOCOLATE MOLASSES COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter, molasses, cocoa, 1/3 cup sugar, baking soda, cinnamon, vanilla extract, and salt together in a large bowl until well blended. Beat in flour on low speed just until blended; dough will be firm.
• Form into 1-inch balls; roll in 1/4 cup sugar. Place 1 inch apart on ungreased cookie sheets.
• Bake in the preheated oven until puffy and cracked on top, 8 to 9 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

CHOCOLATE MOLASSES RAISIN COOKIES

Steps:

• Position rack in center of oven, then preheat oven to 350 degrees F & lightly butter 2 large baking sheets. Set aside.
• In a medium bowl, mix flour, cocoa powder, baking soda, cinnamon & salt until a uniform color, then set aside.
• In a large mixing bowl & using an electric mixer at medium speed, beat butter & shortening until soft & smooth, about 1 minute.
• Scrape down the sides of the bowl, then add sugar & molasses, continuing to beat until light, about 2 more minutes.
• Beat in egg until smooth, then remove beaters.
• With a wooden spoon or rubber spatual, stir in the prepared flour mixture, but DO NOT OVERMIX ~ Just moisten the flour.
• Stir in raisins until you have a soft, drop-cookie dough with no lumps, but with some grains of flour still visible.
• Drop by rounded teaspoonfuls onto one prepared baking sheet, spacing the mounds about 1 1/2 inches apart.
• Bake for 10 minutes, or until tops appear dry & somewhat cracked but insides are still quite soft.
• Meanwhile, drop additional dough onto the 2nd prepared baking sheet, getting a 2nd batch ready to bake when the 1st batch is done.
• Remove 1st batch from oven & cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
• Cool baking sheet for 5 minutes & butter it again to make another batch.

MOLASSES RAISIN COOKIES

Steps:

• Preheat oven to 350 F degrees.
• Cream margarine, sugar, and molasses.
• Add egg and mix.
• Sift and add dry ingredients to mixture.
• Mix in sour milk.
• Fold in raisins.
• Drop by teaspoonsful on greased baking sheet and cook 10-12 minutes.
• Do not overcook.
• Makes very soft cookies.

MOLASSES RAISIN COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, ginger, cinnamon, salt and cloves; gradually add to creamed mixture. Stir in raisins and nuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.

CHOCOLATE-MOLASSES COOKIES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
• In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
• In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
• Using your hands, roll small balls of dough about the size of a quarter (dough will be soft - if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
• Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.