These cookies are a great remedy to home-stuck blues. Adding molasses gives the cookies an extra bit of chew, and also adds a deeper layer of sugar flavor. I have tried these cookies with both raisins and chocolate chips, and I have to say raisins are superior. But you could easily add chocolate chips if raisins aren’t your thing.
What else is there to say about these cookies? They are delicious, great with a scoop of vanilla ice cream. Best to make when you have others to share them with, not only for the props you will receive (my roommate loves them), but so you don’t end up eating them all yourself! Easy to make without a mixer, too—provided you don’t mind putting in a little elbow grease when creaming the butter and sugar.
Time: 45 minutes
Yield: About 2 dozen cookies
- 7 tbsp. of unsalted butter, softened
- 1/4 cup of brown sugar packed
- 1/4 cup of granulated sugar
- 2 tbsp. molasses
- 1 egg
- 1/2 tsp. vanilla extract
- 3/4 cup of all-purpose flour
- 1/2 tsp. of baking soda
- 1/2 tsp. of cinnamon
- 1/4 tsp. of nutmeg
- 1/2 tsp. salt
- 1 1/2 cups of oats
- Optional – 1/2 cup of raisins.
Preheat your oven to 350 degrees F. In a large mixing bowl, cream the butter, sugars and molasses together. Add the egg and vanilla, and mix until completely incorporated. Add your baking soda, cinnamon, nutmeg, salt and flour. Mix until just combined. Over-mixing will develop the gluten in the flour, making for tough and dense cookies (it’s ok if some flour is still visible before you add the oats). Add in the oats (and raisins at this point, too) and mix until distributed throughout the dough.
Grease a baking tray or line with parchment paper. Place tbsp. sized dollops of the cookie dough on the baking tray, giving about 2 inches of space between each dollop. Bake the cookies for 10-12 minutes, or until the color is a deep golden brown and the edges are a little crispy. The molasses in the dough will give the cookies a dark brown hue, so don’t worry if they look a little dark.
Remove the cookies from the oven when done, and let cool on the tray for a couple minutes, before moving to a wire rack to finish cooling. Let the cookies cool completely before eating (if you can).
By Aldo Moreno