This recipe comes from my friend Tom Wilcox. It is in his Grandmother's 1942 Rumford Baking Powder Cookbook, and a family tradition. Tom made some comments on the recipe's time frame:

This recipe substituted molasses for a full portion of sugar for sweetening to save on rationed sugar. I was told that brown sugar was actually harder to get than white sugar. I guess it was because less was manufactured. Sugar was allotted by Office of Price Administration formulas reflecting the number of people per household. One stamp number 30 from ration book four was required to buy five pounds of sugar. The commodity amounts changed from time to time depending on availability. The walnuts and raisins were optional for a frugal but still tasty holiday recipe.

Molasses Oatmeal Cookies

The prep time is about 20 minutes and the cooking should be no more than 10 to 12 minutes. This should make 4 dozen or, 48 cookies.

2 c all-purpose flour
1 tsp baking soda
1 tsp salt
3/4 c shortening
5 T light molasses
1/2 c chopped walnuts (optional)
2 c oatmeal
1/2 c raisins (optional)
2 tsp baking powder
1 c sugar
2 eggs, beaten
2 tsp vanilla extract

Preheat oven to 350 degrees.

1. In a large bowl, stir together, the flour, oatmeal, baking soda, baking powder and salt.
2. In another large bowl beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses and vanilla.
3. Gradually mix in the dry ingredients.
5. Stir in walnuts and raisins.
6. Drop by teaspoonfuls on to greased baking sheets.

Bake for 10 to 12 minutes, or,until slightly browned. Allow the cookies to cool on the baking sheets for about 5 minutes before removing to a wire rack to cool completely.