Chewy Molasses Oatmeal Cookies

Name: Chewy Molasses Oatmeal Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1 cup unsalted butter, softened; 1 cup light brown sugar, packed; 1/2 cup granulated sugar; 2 large egg; 1/4 cup molasses; 2 tsp vanilla extract; 3 cups old-fashioned rolled oats; 1 cup raisins

These cookies are a delightful blend of chewy and cake-like, featuring a prominent oat texture and rich molasses flavor, subtly spiced with cinnamon. They spread just slightly during baking, maintaining a satisfyingly thick profile.

27 minEasyServes 24180 cal/serving

AmericanDessertOvenStandard

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large egg
1/4 cup molasses
2 tsp vanilla extract
3 cups old-fashioned rolled oats
1 cup raisins

Instructions

1

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or leave ungreased.
2

In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon. Set aside.
3

In a large bowl, using an electric mixer, cream together 1 cup softened unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes.
4

Beat in the 2 large egg until well combined, then stir in the 1/4 cup molasses and 2 tsp vanilla extract.
5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6

Fold in the 3 cups old-fashioned rolled oats and, if using, 1 cup raisins until evenly distributed.
7

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake for a chewier cookie.
9

Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Questions

Can I make Chewy Molasses Oatmeal Cookies dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Chewy Molasses Oatmeal Cookies gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour, 3 cups old-fashioned rolled oats. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the oats for certified gluten-free oats. Everything else proceeds as written.

How long does Chewy Molasses Oatmeal Cookies keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Chewy Molasses Oatmeal Cookies?

Yes. As written it serves 24. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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