Addictive Oatmeal Molasses Cookies
Soft, chewy, and bursting with warm, nostalgic flavors, these Addictive Oatmeal Molasses Cookies are a must-try for any cookie lover. Made with wholesome rolled oats, rich molasses, and a touch of cinnamon spice, they offer a perfect balance of sweetness and heartiness in every bite. The optional addition of raisins adds a delightful pop of natural sweetness, while the tender texture comes from creaming butter and brown sugar to perfection. Ready in under 30 minutes, these cookies are as easy to prepare as they are impossible to resist. Perfect for an afternoon snack, dessert, or even gifting, this rustic treat is sure to become a family favorite. Thin and crisp-edged yet chewy in the center, they’re a comforting nod to classic cookie craftsmanship. Bake a batch and see why they’re so utterly addictive!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.25 cup molasses
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 cups old-fashioned rolled oats
- 0.5 cup raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes.
Add the molasses, egg, and vanilla extract, and beat until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the rolled oats and raisins (if using) with a wooden spoon or spatula until evenly distributed.
Using a tablespoon or cookie scoop, drop equal-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie slightly with the back of a spoon or your hand to ensure even spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
Remove the baking sheets from the oven and allow the cookies to cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 549.5 g | 200% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 309.9 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 564 mg | 43% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2949 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
