Oatmeal Raisin Molasses Cookies Recipe
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Oatmeal Raisin Molasses Cookies Recipe

If any of you have baked with molasses, then you know that it's not the most attractive ingredient. It has a deep brown color, a syrup-like consistency, and its smell is not that appetizing. You first-timers may be a little hesitant on your inaugural journey with molasses, fearful that the dessert may not be as delicious... but au contraire mon frere, because we know that molasses will deliver. We are true molasses believers, and think it's a secret ingredient that all bakers should utilize from time to time. These oatmeal raisin molasses cookies are full of flavor, have a bit of crunch around the edges, and a chewy soft middle... just like we like it. You just might want to double the batch, because these cookies won't last long in that cookie jar.

Before You Get Started Making Oatmeal Raisin Molasses Cookies

Measure/Weigh all of the ingredients
Take butter out of the refrigerator to come to room temperature
Line cookie sheets with parchment paper or silicone mats
Preheat oven to 325 degrees (F)

Oatmeal Raisin Molasses Cookies Ingredients And Amounts (Yields ~30 cookies)

1 3/4 cups (105g) all-purpose flour
1 tsp (5g) baking soda
1 tsp (4g) baking powder
1/2 tsp (3g) salt
1/2 tsp (2g) cinnamon
2 cups (180g) rolled oats
1 cup (150g) raisins (we used golden raisins)
1/2 cup (114g) butter - softened
1 1/4 cups (250g) sugar
2 (100g) eggs
1/4 cup + 2 tbsp (117g) molasses

Oatmeal Raisin Molasses Cookies Step-By-Step Directions

1) Preheat oven to 325 degrees (F).

2) In a mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, rolled oats, and raisins. Mix the ingredients together well and set aside.

3) In the bowl of a stand mixer fitted with a paddle attachment (or mixing bowl if using a handheld mixer), combine butter and sugar and mix on medium speed until light and fluffy.

4) Add in the eggs, one at a time, mixing well after each addition.

5) Pour the molasses in and mix on low for 30 seconds or until combined.

6) On low speed, add in the dry ingredients from Step 2 and mix just until combined.

7) Spoon 1-2 tbsp of cookie dough (we like to use our OXO medium cookie scoop) onto a parchment paper lined baking sheet.

8) Bake for 12-14 minutes. Let cool on the baking sheet for 2-3 minutes and then let cool completely on a cooling rack. Enjoy.
Oatmeal Cookies

Oatmeal Raisin Molasses Cookies Sweet Notes

Add nuts or chocolate chips for extra flavor
Recipe adapted from Nancy's Pantry
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