Molasses Raisin Chews Recipe

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Molasses Raisin Chews Recipe

Read Reviews
3 4 2
Publisher Photo
When I was a child, we always looked forward to visiting my aunt's farm. As soon as we arrived, she'd offer a plate of these chewy treats. We called them "Cry Baby Cookies" because we thought the three raisins on each one resembled two eyes and an open mouth.
MAKES:
66 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch
MAKES:
66 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 cup molasses
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 1 cup raisins

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses. Combine the flour, baking soda, cinnamon, cloves and salt; add to the creamed mixture alternately with milk, beating well after each addition.
Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Arrange three raisins on each cookie. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: about 5-1/2 dozen.
Originally published as Molasses Raisin Chews in Best of Country Cookies 1999, p23

Nutritional Facts

1 each: 75 calories, 2g fat (0 saturated fat), 0 cholesterol, 51mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 cup molasses
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 1 cup raisins
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses. Combine the flour, baking soda, cinnamon, cloves and salt; add to the creamed mixture alternately with milk, beating well after each addition.
  2. Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Arrange three raisins on each cookie. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: about 5-1/2 dozen.
Originally published as Molasses Raisin Chews in Best of Country Cookies 1999, p23

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MY REVIEW
suzgert User ID: 5109727 203329
Reviewed Jul. 22, 2013

"Make sure to alternate milk and dry ingredients as the recipes states. I baked mine 8 minutes on Parchment paper and then let them cool on wire racks. Best of all: 2 cookies are only 3 Weight Watchers Points!"

MY REVIEW
suzgert User ID: 5109727 88735
Reviewed Jul. 22, 2013

"Make sure to alternate milk and dry ingredients as the recipes states. I baked mine 8 minutes on Parchment paper and then let them cool on wire racks. They were chewy and delicious, and not cakey at all once they cooled. I also alternated using raisins and bits of dried fig. Delicious! And best of all: 2 cookies are only 3 Weight Watchers Points!"

MY REVIEW
suzgert User ID: 5109727 26847
Reviewed Jul. 22, 2013

"Make sure to alternate milk and dry ingredients as the recipes states. You should have a whipped, foamy looking cookie batter. I baked mine 8 minutes on Parchment paper and then let them cool on wire racks. They were chewy and delicious, and not cakey at all once they cooled. I also alternated using raisins and bits of dried fig. Delicious! And best of all: 2 cookies are only 3 Weight Watchers Points!"

MY REVIEW
mx_lamarche User ID: 3816820 72089
Reviewed Jun. 18, 2009

"the cookies are very puffy, more like a little cake than a cookie."

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