It’s been a while since I’ve posted a new recipe to the blog and whaddaya know, January is National Baking Month! Makes total sense to me. The cold weather just makes me want comfort food, and I’ve had these oatmeal cookies on my mind for a few weeks.
I originally saved this recipe when I was 8 years old from my daycare provider. I remember sitting in her kitchen and copying it down from an old family recipe card of hers. It was a simple one-bowl recipe that I could stir together by hand. The cookies were lightly spiced and very crisp. I’ve tweaked the recipe over the years to achieve a chewier version with all the same flavour.
This recipe makes a rather large batch. If 40-50 cookies are too much for you (I mean, who would complain), you can freeze the dough to bake at a later date. Simply drop balls of dough onto a cookie sheet and freeze until solid. Store them in a ziplock bag for up to 3 months and bake a few at a time. You will probably need to increase your baking time if baking from frozen.
These oatmeal cookies are crisp around the edges and chewy in the center. Sweet and spiced with a hint of old-fashioned molasses. I hope you enjoy them!
Be sure to save this recipe to your Pinterest account, and follow me on Instagram to stay up to date with all my recipes and DIY projects.
Chewy Oatmeal Molasses Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 1/2 cup rolled oats
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a large mixing bowl, beat butter, brown sugar and granulated sugar until creamy. Add in 1 egg and molasses and mix until combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Add flour mixture to the creamed butter. Mix just until combined. Stir in the rolled oats.
- Scoop dough onto the prepared baking sheets by rounded tablespoon. Be sure to leave 2” between each. Bake for 8-10 minutes or until edges are browned and centre’s look slightly underdone. Allow to cool on baking sheet for 2 minutes before transferring them to a cooling rack.