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. 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”.
I made my cookies and now it is your turn to do so! Starting December 3rd if you head on over the Grandma’s Molasses Facebook page and read about how one lucky winner will receive a $500 Visa gift card and have their original recipe be featured alongside the 12 featured recipes created by the Grandma’s Molasses bloggers (one of whom is me). You need to make an original recipe that has Grandma’s Molasses in it. You should definitely give it a try if you don’t win you at least have cookies. 🙂
- 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
- 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.
***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.