This recipe is from the early 1940's. These cookies use molasses in place of brown sugar, which was one of the items rationed during the war (and harder to get than white sugar, they say).
2 C. all-purpose flour 2 C. oatmeal 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 C. sugar 3/4 C. shortening 2 eggs, beaten 5 Tbs. light molasses 2 tsp. vanilla extract 1/2 C. chopped walnuts (optional) 1/2 C. raisins (optional)
Preheat oven to 350 degrees. In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt. In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10-12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Yield: 48 servings