Next time you want a treat that offers some nourishment, make these chewy oatmeal raisin molasses cookies (with raisins or chocolate chips!).

Chewy Oatmeal Raisin Molasses Cookies

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My son has a pooping problem sometimes. We all have pooping problems sometimes! My son also loves cookies. So what better way to help his problem than with cookies. I make these chewy oatmeal raisin molasses cookies to enjoy any time…but mostly when someone has issues.

I know, I know, cookies have sugar and aren’t the healthiest solution for backed up bowels. But if I’m going to help the issue, what better way?

Aside from the sugar, these cookies are really healthy and a great source of fiber and whole grains- especially if you make them with whole wheat flour.

You can even grab these for a wholesome snack – or breakfast in a pinch. Go ahead. Look at the ingredient label of that granola or cereal bar you would reach for at breakfast. Then compare the two.

I’ll take my chewy oatmeal raisin molasses cookies any day over a pre-packaged breakfast bar who’s label is splashed with health claims.

No health claims here. Well, maybe help with pooping.

Actually, molasses is one of those forgotten ingredients of old. It’s packed with all sorts of minerals like selenium and copper, but most of all it’s known for it’s iron.

Keep these cookies in the freezer to keep them fresh a long time and make them convenient to grab one or two!

Next time you want a treat that offers some nourishment, make these chewy oatmeal raisin molasses cookies (with raisins or chocolate chips!).

Tips for Making Chewy Oatmeal Raisin Molasses Cookies

One thing I’ve discovered is if I let me toddler “help” make food, he is over-the-moon excited to eat it. So I let him help as often as I can. Learn how to get your kids helping in the kitchen here.

Also, click here to read my 48 Baking Tips and Techniques.

One thing with this recipe is it does great with whole wheat flour. I grind mine fresh for each recipe so it truly is the best. Use what you have though, and yes, sometimes I make these chewy oatmeal, raisin, molasses cookies with white flour.

Make sure to use rolled oats and not quick oats. Quick oats will change the consistency of the cookies because they absorb more liquid.

If you don’t care for raisins, go ahead and substitute chocolate chips. You won’t get as much fiber, but maybe that’s not what you’re aiming for! Also, have you ever tried golden raisins? They are just as delicious and won’t look like chocolate chips in your cookies.

As for molasses, you want to make sure you get unsulfured molasses. Sulfur is used in some types of molasses as a preservative and isn’t as sweet and unsulfured. My favorite is blackstrap molasses. If you don’t care for the stronger flavor of molasses, you can use honey instead.

Tools Needed for Making Cookies

Really, to make cookies you only need a bowl, a mixing spoon and a cookie sheet.

I do a lot of baking so I love having an upright mixer. I can turn it on and walk a way. Plus it’s got much more power than a hand-held mixer. The Kitchen Aid mixer is my favorite.

For cookie sheets, I have these half pans that I line with parchment paper. Parchment paper saves so much on dishes!

And last but not least, my favorite tool for making cookies is a cookie scooper. Yes, a spoon works just fine, but a scooper speeds up the process and gives uniform cookies every time.

So next time you want a treat that offers some nourishment, go make these chewy oatmeal raisin molasses cookies (with raisins or chocolate chips!) and let your kids gobble them up guilt-free.

Chewy Oatmeal, Raisin, Molasses Cookies

Servings 5 dozen


  • 1 cup sugar
  • 1/3 cup molasses
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 3/4 cup flour (add 1/4 cup if using whole wheat flour)
  • 2 cups rolled oats
  • 2 cups raisins


  1. Mix well to cream sugar, molasses, butter and eggs.

  2. Add baking soda, salt and flour and mix well again.

  3. Stir in oats and raisins until well combined.

  4. Place dough by rounded spoonfuls on an ungreased cookie sheet or on parchment paper. Slightly flatten them with the bottom of a glass dipped in sugar.

  5. Bake at 375° for 8 to 10 minutes or until the center of each cookie is no longer shiny. (Because these are dark from the molasses, it's difficult to tell doneness by their color.)

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