top of page

Molasses Oatmeal Cookie

A super soft and chewy cookie with a cozy combination of spices and white chocolate. The molasses and oatmeal creates a unique texture that keeps longer than a traditional cookie, but I guarantee they won’t last that long.

Molasses Oatmeal Cookie Ingredients

Molasses, it creates a unique cookie texture that’s extra chewy, and is a cozy ingredient option for wintertime.

Unsalted Butter. Always use REAL butter. And it needs to be soft before creaming with the sugar. Not melted.

Sugar. The granulated sugar is creamed with the butter for the foundation of the cookie. Bonus points.. you could roll the cookie dough in sugar before baking.

Spices. The cloves and cinnamon pair perfectly with the molasses for a fantastic spiced cookie.

Egg. It helps the Molasses and Oatmeal cookie meld together with a chewy texture.

Baking soda. It, of course, helps the cookies rise.

Salt. Make those flavors pop!

Oatmeal. Adding a high quality oatmeal (I prefer one degree oats), allows for less overall flour in the recipe. It acts as a binder, helps absorb the moisture and builds better cookie structure.

White Chocolate. Who doesn’t love a hint of chocolate, especially white chocolate! It’s a great addition to the cookie giving it some balance with the spice.

How to make Molasses Oatmeal Cookies

Preheat that oven to 350 degrees.

Cream up the butter and the sugar. Do this for 5 minutes! It may seem like a long time, however you’re aerating the butter. This is important step in creating the proper crumb or texture to the cookie.

Add in the precious egg. I always crack in a separate bowl. Eggs can be unpredictable and you’ll thank yourself one day. Don’t be afraid to beat this for a few minutes allowing it to emulsify.

Mix in the molasses… it’s a sticky one! Beat until its well combined.

Add all dry ingredients together in a separate bowl. Use a sifter or whisk together. Gently add to the creamed mixture on low speed. It only takes a minute to come together. Don’t overmix!

Lastly add the oatmeal and white chocolate. Again, this only takes a few turns with the mixer.

Lay some parchment paper on a cookie sheet. Use a cookie scoop and bake for around 7 - 8 minutes.

Let them cool and set up for 5 or so minutes then transfer to a cooling rack.

Molasses Oatmeal Cookie Tips

Molasses. Sourced locally from the Sully Locker, I use Maasdam’s Famous home made Sorghum. The smell alone is worth it. Then you bake it… your kitchen has never smelled so divine. Remember to keep the molasses stored at room temperature, not in the fridge.

Bake one sheet at a time, and don’t overtake. Baking brown cookies can be a trick, because ‘when they’re browning’ no longer applies. With a small cookie scoop, my cookies needed around seven and a half minutes. But keep watch, as ovens can differ.

Let cool on a cooling rack. Let them sit for at least 3-5 minutes before transferring to a cooling rack for the remainder of the cooling time.

Freeze the extras. These cookies freeze really well, up to 3 months for so. They also stay fresh in an air tight container on the counter for at least 3 days, but I guarantee they won’t stick around that long.


Give these a try and tag #etenenvoeden or #eatandfeed. Better yet, take picture and tag me in a story or post! I love seeing what you guys make!


Product Links

Recent Posts

See All


bottom of page