Molasses Oatmeal Cookies
Warm, spiced, and irresistibly chewy, these Molasses Oatmeal Cookies are a comforting twist on a cookie classic. Infused with rich molasses and a medley of warming spices like cinnamon, ginger, and cloves, every bite delivers a nostalgic flavor reminiscent of holiday baking. The old-fashioned rolled oats add hearty texture, while optional raisins bring a hint of natural sweetness. With a quick prep time of 20 minutes and a bake time of just 10 minutes, these easy homemade cookies strike the perfect balance between soft and chewy. Ideal for snack time, holiday cookie swaps, or as a cozy treat with your favorite cup of tea, this recipe is a must-add to your baking repertoire. Store them in an airtight container to keep the flavors fresh all week long!
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Recipe Information
Ingredients
- 0.75 cups unsalted butter
- 1 cups light brown sugar, packed
- 0.25 cups granulated sugar
- 0.5 cups molasses
- 1 whole large egg
- 2 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 2 cups old-fashioned rolled oats
- 0.75 cups raisins (optional)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand or stand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the creamed butter mixture. Beat until well combined.
In a separate medium-sized bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats and raisins (if using) with a rubber spatula or wooden spoon.
Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
Lightly press down on each ball with the back of a fork or your fingertips to slightly flatten them.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake to keep the cookies soft and chewy.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer 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 |
3891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 742.1 g | 270% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 444.8 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 774 mg | 60% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 4507 mg | 96% | |
*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.
