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. 🙂
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.
***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.
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!
Nicole says
Yum, I love molasses! What a great combination of flavors in these cookies.
Karen says
Molasses cookies are my favorite. I will have yo try this variation.
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……….
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!
Erin @ The Spiffy Cookie says
Chewy molasses cookies are the best! I look forward to them ever winter.
Alice says
I’m supposed to be working and instead I’m drooling at my desk…
Thanks a lot Peabody! lol
Averie @ Averie Cooks says
I love molasses cookies and yours look perfectly soft! And with white choc, even better. Pinned!
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.html
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.
Peabody says
Glad you like them.
Tania says
I took these to work and everyone loved them. Thanks for a great recipe.
Peabody says
@Tania- good to hear
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 🙂
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.
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.
Peabody says
Hmmm, I’ve made these every year without that issue. Did you refrigerate them for the full four hours?