Oatmeal Molasses Cookies
Chewy oat cookies darkened with molasses, the kind packed for a day in the field.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 30
- Difficulty
- Easy
- Calories
- 130 kcal
Equipment
- •Baking sheets
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 5 g
- carbs
- 20 g
- protein
- 2 g
- calories
- 130
Instructions
- 1
Cream the butter and brown sugar, then beat in the molasses and eggs.
- 2
Stir in the flour, oats, soda, spices and salt until just combined.
- 3
Chill the dough 30 minutes so the cookies hold their shape.
- 4
Roll walnut-sized balls, set them well apart and flatten slightly.
- 5
Bake at 180C for 10-12 minutes — pull them while the centres still look soft.
- 6
Cool on the sheet for 5 minutes before moving them.
Chef's tips
Bake one test cookie first: too flat means the dough needs more chilling.
Ingredient substitutions
- molasses → half molasses, half golden syrup for a milder cookie
- raisins → add 150 g raisins if you like them
Storage
A week in a tin; freeze the raw dough balls for 3 months.
Common mistakes to avoid
- •Overbaking, which makes them hard rather than chewy
Serving suggestions
Cooked Oatmeal Molasses Cookies?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
