Sorghum Molasses Oatmeal Cookies
Elevate your cookie game with these irresistibly chewy Sorghum Molasses Oatmeal Cookies, a nostalgic treat bursting with rich, deep flavors and warm spices. Made with the robust sweetness of sorghum molasses, wholesome old-fashioned oats, and a hint of cinnamon, these cookies balance delightful chewiness with a satisfying bite. Optional mix-ins like plump raisins and crunchy nuts add customizable texture and flavor, making them perfect for any occasion. Ready in just 25 minutes, these easy-to-make cookies are ideal for a quick dessert or a comforting midday snack. Plus, their rustic charm and nuanced sweetness make them a standout addition to your cookie jar. Enjoy them fresh or store for later—either way, they're guaranteed to please!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup brown sugar, packed
- 0.25 cup granulated sugar
- 1 large egg
- 0.25 cup sorghum molasses
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 cups old-fashioned oats
- 1 cup raisins (optional)
- 0.5 cup chopped nuts (optional, such as pecans or walnuts)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg, sorghum molasses, and vanilla extract to the mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the old-fashioned oats, raisins (if using), and chopped nuts (if using) until evenly distributed.
Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Do not overbake.
Remove the cookies from the oven and allow them to cool on the baking sheets 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 one week, or freeze for longer storage.
Nutrition Facts
Calories |
2800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 538.3 g | 196% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 296.1 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 635 mg | 49% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3325 mg | 71% | |
*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.
