DessertSnack

Molasses Oatmeal Cookies

Name: Molasses Oatmeal Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: american
Ingredients: 1.5 cup all-purpose flour; 1 tsp baking soda; 1 tsp ground ginger; 1 tsp ground cinnamon; 0.25 tsp ground cloves; 0.5 tsp salt; 0.5 cup unsalted butter softened; 1 cup light brown sugar packed; 1 pcs large egg; 0.25 cup molasses; 0.75 cup rolled oats

These chewy molasses oatmeal cookies are packed with warm spices like ginger, cinnamon, and cloves. They offer a perfect balance of sweetness and spice with a satisfyingly soft texture. A classic cookie perfect for autumn and winter baking.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 6
Difficulty: Easy
Per serving: 473 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cupall-purpose flour
1 tspbaking soda
1 tspground ginger
1 tspground cinnamon
0.25 tspground cloves
0.5 tspsalt
0.5 cupunsalted butter, softened
1 cuplight brown sugar, packed
1 pcslarge egg
0.25 cupmolasses
0.75 cuprolled oats

Equipment

spatula · wire rack · baking sheet · mixing bowl · electric mixer · whisk

The method

Step by step

1
Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper.
About 5 min
2
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
About 2 min
Cook’s note: Whisking the dry ingredients ensures the leavening and spices are evenly distributed.
3
In a large bowl with an electric mixer, beat the softened unsalted butter and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
About 3 min
4
Add the egg to the butter mixture and beat until well combined, scraping down the sides of the bowl as needed.
About 1 min
5
Pour in the molasses and beat on low speed until just incorporated.
About 1 min
Cook’s note: Be careful not to overmix at this stage.
6
With the mixer on low, gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.
About 1 min
7
Using a spatula, fold in the rolled oats until they are evenly distributed throughout the dough.
About 1 min
8
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
About 30 min
Cook’s note: Chilling the dough helps prevent the cookies from spreading too much while baking.
9
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 5cm (2 inches) of space between each.
About 1 min
Cook’s note: A cookie scoop can help make uniformly sized cookies.
10
Bake one sheet at a time for 9-11 minutes, until the edges are set and the centers look slightly underdone.
About 20 min
Cook’s note: The cookies will continue to cook on the hot baking sheet after you remove them from the oven.
11
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
About 5 min

Per serving

Nutrition

32%Score

Calories: 472.6kcal
Protein: 5.9g
Carbs: 74.3g
Fat: 17.4g
Fibre: 2.4g
Sugar: 43.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature.