Chocolate Rolled Oats Cookies

During World War II, chocolate was still available in the United States, however shortages, military demand, and wartime production priorities changed how civilians purchased and baked with it. A significant amount of chocolate production was directed toward the military. Chocolate was particularly useful for soldiers because it was compact, calorie-dense, portable, and a quick source of energy. The military worked with the Hershey Company to develop special military chocolate bars, including the Field Ration D bar, which was deliberately made less appealing so soldiers would be less tempted to eat it and save it for an emergency. Wartime advertisements reflected this often emphasizing chocolate's importance to soldiers.

Other ingredients essential to baking were rationed, making home bakers increasingly resourceful. Sugar was the first food item rationed nationwide in 1942 and the last food item to be removed from the rationing program in 1947. Early in the war, Americans were allotted about 26 pounds of sugar per person per year, or roughly 8 ounces per week. By 1945, the ration had fallen to as little as 4.5 ounces per person per week. Butter and other fats were also affected by wartime rationing and shortages.

With familiar ingredients limited, home bakers adapted recipes to make the most of what they had. Alternative sweeteners such as honey, corn syrup, and molasses could help reduce the amount of scarce sugar needed, while shortening could sometimes take the place of butter. Recipes that stretched ingredients or offered substitutions were particularly practical during these years. This particular recipe uses honey as a sweetener instead of granulated sugar.

This recipe is a wonderful example of the practical and adaptable approach to home baking during the World War II era.

Chocolate Rolled Oats Cookies

Ingredients

• 2 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• ¼ teaspoon baking soda

• 1 cup honey

• ⅓ cup vegetable shortening or butter, melted (or a mixture of both)

• 2 (1-ounce) squares semisweet chocolate, melted

• ½ cup sour cream

• 1 large egg

• 2 teaspoons vanilla extract

• 1 cup quick-cooking rolled oats

• ½ cup dark seedless raisins

Instructions

1. Preheat the oven. Preheat the oven to 350°F. Grease baking sheets and set aside.

2. Combine the dry ingredients. In a medium bowl, stir together the flour, baking powder, salt, and baking soda.

3. Mix the wet ingredients. In a large mixing bowl, beat together the honey, melted shortening or butter, and melted chocolate until well combined. Beat in the sour cream, egg, and vanilla extract.

4. Finish the dough. Stir the dry ingredients into the wet ingredients until just combined. Fold in the rolled oats and raisins.

5. Shape the cookies. Drop the dough by rounded teaspoonfuls onto the prepared baking sheets. For slightly larger cookies, use a tablespoon of dough for each cookie.

6. Bake. Bake for 10–12 minutes, or until the cookies are set and lightly browned.

7. Cool. Transfer the cookies to wire racks and allow them to cool completely.

8. Store. Serve once cooled or store in an airtight container.

Yield: About 48 smaller cookies when using rounded teaspoons or about 34 larger cookies when using tablespoons.

Recipe Source

This Chocolate Rolled Oats Cookies recipe comes from Grandma's Wartime Baking Book: World War II and the Way We Baked by Joanne Lamb Hayes, a collection of recipes from the World War II era that pays tribute to the innovative ways American women baked for their families despite the challenges of wartime. The recipe is being shared as part of my Baking Through History series, where I explore recipes and the stories behind how people baked during different periods of history. The full cookbook can also be found and read through the Internet Archive for anyone interested in exploring more of the recipes and wartime baking history included in the book.