Chewy Molasses Oatmeal Cookies

We love oatmeal cookies for a few reasons. One, they’re delicious. Two, they’re versatile. You can add so many different add-ins to these cookies from raisins to chocolate chips to white chocolate and dried cranberries. Plus, the smell of freshly baked oatmeal cookies makes our mouths water. Our take on oatmeal cookies has a secret ingredient that gives them another level of flavor. So, we wanted to share our favorite chewy molasses oatmeal cookies recipe with you!

As with any cookies (in our opinion), it’s hard to not eat them straight out of the oven. Self control is tough. Especially when these cookies are gooey from being slightly underbaked in the center and are just calling your name. Does it get much better? (Not really!)

A few tips for when you make these chewy molasses oatmeal cookies (because trust us, you have to)

• The butter and eggs should be at room temperature. This will allow for even mixing of ingredients. We love this post by Sally’s Baking Addiction about room temperature butter!
• You can use light or dark brown sugar, but we prefer dark because it has more of a molasses-y flavor.
• Chilling the dough helps the ingredients meld together and become one. It also helps them to spread evenly while baking so we highly suggest you chill the dough for at least 45 minutes!
• The dough will be sticky – this is normal! Chilling the dough will help this but we also recommend using two Tablespoons or an ice cream scoop to portion dough onto your baking sheet (instead of your hands).
• We slightly underbake these cookies because they will continue to bake on the sheet for a few minutes after you take them out of the oven. Once they’ve cooled slightly on the baking sheet, we then transfer the oatmeal cookies to a cooling wrack. Or transfer them to our mouths, whichever works.
• Since you want to underbake the cookies, pay attention to your oven and how long you need to bake them for! Every oven is different.

Why we love these molasses oatmeal cookies

Texture – these molasses oatmeal cookies are chewy and the old-fashioned oats give them a great texture.
Flavor – the brown sugar, cinnamon, vanilla, and molasses all combine to get a caramel-y, spiced flavor.
Versatility – like we said above, you can put your favorite spin on these molasses cookies. We suggest adding 1 to 1.5 cups of whatever add-in you love. If you love oatmeal raisin cookies, add raisins! If you love oatmeal chocolate chip cookies, add chocolate chips! So many versions of this recipe can be made. If you find a good one, please let us know in the comments or on Insta!
Freeze well – if you love freshly baked cookies, don’t feel like you need to bake all of the dough at once. Portion out dough balls (about 2 Tbsp each) and place onto a baking sheet. Leave in the freezer for about an hour or until fairly frozen. Remove from the baking sheet and place in a resealable plastic bag or air-tight container and put back in the freezer. Voila! You have dough ready to bake whenever your craving hits!

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