Molasses Oatmeal Cookies
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store in an airtight container at room temperature.
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