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!
Chewy Molasses Oatmeal Cookie Recipe
These cookies are chewy and delicious with a subtle molasses flavor. The old fashioned oats give the cookies a perfect texture. We love having these on hand, whether in the freezer or ready to go!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 42 cookies 1x
- Category: Dessert
- Cuisine: American
- 1 cup unsalted butter (room temp)
- 1 cup dark brown sugar (packed)
- ¼ cup granulated sugar
- 2 large eggs (room temp)
- 2 tsp vanilla extract
- 1 Tbsp molasses
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- 2 ½ cups old fashioned oats
- Bring butter and eggs to room temperature.
- Cream butter and both sugars.
- Add eggs and mix on high until combined.
- Add vanilla extract and molasses. Scrape the sides and bottom of the mixing bowl to make sure batter is thoroughly mixed.
- In a medium bowl, whisk flour, baking soda, cinnamon, and salt.
- Add to wet ingredients and mix on low until just combined.
- Add oats.
*You want the dough to be thick and sticky!
- Chill for 45-60 minutes.
- Preheat oven to 350° and line baking sheets with parchment paper.
- Using a tablespoon or ice cream scoop, spoon dough balls a couple inches apart.
- Bake for 11-13 minutes.
*You want these slightly underdone!
- Let cool on the baking sheet for 5-10 minutes before transferring to a cooling wrack.
- You can freeze the dough balls in a resealable plastic bag for easy-to-bake treats right out of the freezer!
- Cookies will last in an air-tight container at room temperature for 7 days or in the freezer for 2 months.
**Recipe adapted from Sally’s Baking Addiction.
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