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.
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 buy my cookbook Holy Sweet!
Want More Cookie Recipes?
- 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.