These Molasses Oatmeal White Chocolate Chip Cookies are the ultimate in comfort with warm molasses, oatmeal, and white chocolate chips.
***I was compensated for creating the recipe, the photos, and writing this post. But the opinions are all mine and it is the molasses that I already consistently use at home.
Every year my friends and I do a cookie/ornament exchange.
I usually attend two as I have two friends that like to host one (only down to one this year as the one friend who usually host one is tied up in the MS Xbox 1 release).
I’m always on the lookout for new cookies.
It’s been 8 years of cookie exchanges and having to figure out what to bring.
I mean I am the baker so people always walk in and ask “which one are yours”?
Oh the pressure.
I used to worry greatly about having festive colored cookies or cookies in the shape of other things but as I get older I really just care about taste darn it all.
I LOVE me a soft molasses cookie.
Like love.
People never seem excited about when I bring a molasses cookie…until they actually taste it.
I think the brown hue just says boring or something.
But a soft molasses cookie is like a spicy warm hug.
So when Grandma’s Molasses asked me to create a cookie to help promote their Grandma’s Molasses Cookie Exchange Recipe Submission Contest I was all over it.
Didn’t hurt that I already use their product. 🙂
So into the kitchen I went.
And I came up with these Molasses Oatmeal White Chocolate Chip Cookies.
I love white chocolate and molasses together so I knew that would be in there and I decided on adding oatmeal as well.
What I got was a soft yet chewy, yummy, spice molasses cookie that people were surprised at how good they were.
“Wow, I don’t normally go for a molasses cookie but this was awesome”.
P.S. It’s a great day to buymy cookbookHoly Sweet!
Want More Cookie Recipes?
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White Chocolate Dried Pineapple Salted Macadamia Nut Cookie
Caramel Cream Filled Snickerdoodles
Double Chocolate Rainbow Chip Cookies
Strawberry Cheesecake Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup old fashion oats
- 2 tsp. ginger, ground
- 1 tsp. cinnamon, ground
- 1 tsp. baking soda
- ¼ tsp. nutmeg, ground (I used fresh)
- ¼ tsp. salt
- ¾ cup unsalted butter, at room temperature
- ¾ cup firmly packed brown sugar
- ½ cup Grandmother’s molasses
- 1 egg
- 1 tsp. vanilla extract
- 1 cup white chocolate chips
- ¼ cup granulated sugar
Instructions
- Mix flour, oats, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
- Using a stand mixer with the paddle attachment (or a large bowl with electric mixer) cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add molasses, egg and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrap down the sides to release some of the dough.
- Gradually add flour mixture, one cup at a time, on low speed until well mixed.
- Fold in the white chocolate chips and evenly distribute as best you can.
- Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
- Store cookies in airtight container up to 5 days.
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Comments
Katie says
I don’t bake with white chocolate often, a self proclaimed dark chocoholic here, but this recipe looks yummy! I always have molasses in my pantry, this will be a good recipe to try this holiday season. Thanks for sharing!
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Nicole says
Yum, I love molasses! What a great combination of flavors in these cookies.
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Karen says
Molasses cookies are my favorite. I will have yo try this variation.
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Chris says
Darn it, Peabody! I see yet ANOTHER gluten-free conversion in my future!!! I could make these TODAY….. Can’t, can’t, can’t, can’t, can’t……….
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Erika says
I already love molasses cookies, so I know these would be great! They might be what I take to the cookie swap I’m going to this year. I’m with you – all I care about now is taste!
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Chewy molasses cookies are the best! I look forward to them ever winter.
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See AlsoBrussels Cookies • Easy Recipe!Alice says
I’m supposed to be working and instead I’m drooling at my desk…
Thanks a lot Peabody! lol
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I love molasses cookies and yours look perfectly soft! And with white choc, even better. Pinned!
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kim says
i’m all over this recipe. saving it for later so i can make it over the holidays! thanks!
i’m giving away a kitchenaid mixer on my blog! i’d love it if you came by and said hi!:
http://lovintheoven.com/2013/11/dulce-de-leche-espresso-bean-cookies.htmlReply
foxyvee says
I made this over the weekend. and used guittards white chocolate disks. It was good, next time I will put more salt in mine for a more salty sweet cookie. My family loved it. I have to hide them until thanksgiving dessert.
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Peabody says
Glad you like them.
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Tania says
I took these to work and everyone loved them. Thanks for a great recipe.
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Peabody says
@Tania- good to hear
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Sasha says
Hi Peabody! I have made a few of your other cookie recipes, and they always turn out so well, so thank you for all of the wonderful recipes. These cookies sound AMAZING. I want to make them for a cookie exchange that my mom is hosting on Sunday evening, and I have a few questions: 1. I need to bring 7 dozen cookies – how many batches do you think I should make? 2. If I make multiple batches, can I just multiply the ingredients by that # and make a giant bowl of dough, or should I mix it separately multiple times. Finally, 3. I have a really busy weekend ahead of me, so I’m wondering if you think I can make the dough tonight or tomorrow and refrigerate all the way until Sunday when I plan to bake them?
Thanks so much!! Happy Holidays 🙂
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Amanda says
I just made these tonight – so delicious!! Followed the recipe exactly. They’re so soft and chewy. I also rolled some of them in turbinado sugar for extra sparkle. Thanks for sharing this yummy recipe! It’s a good holiday cookie for a change-up from the traditional sugar cookie.
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Erin says
I really wanted to like these but they ended up flat and kind of doughy. The edges were crisp and I even baked them for 11 min instead of the 8-10 in the recipe. I followed the recipe but they just didn’t work out for me. They don’t really look like the nice chewy, fluffy cookies in the pictures.
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Peabody says
Hmmm, I’ve made these every year without that issue. Did you refrigerate them for the full four hours?
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[…] keep bookmarking blog posts, meaning to try out recipes. I keep forgetting, though. But this recipe, by Peabody, didn’t have to sit around for very long. I loved the sound of a cookie with both oatmeal and […]
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