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Chocolate Molasses Raisin Cookies

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“With molasses, oatmeal & chocolate, these cookies, when made correctly, are a deliciously soft & decadent treat! The recipe was found in The Ultimate Chocolate Cookie Book, 2004. Cooking time is based on baking a dozen cookies every 10 minutes.”
5 dozen

Ingredients Nutrition


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

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