Molasses Oatmeal Cookies
Warm, chewy molasses oatmeal cookies with a hint of spice and sweetness, packed with raisins and hearty oats. Perfect for cozy afternoons or as a snack, these cookies appeal to those who love rich flavors and wholesome textures in baked treats.
Ingredients
Instructions
- Sift together flour, soda, salt, allspice, and cinnamon.
- Cream the shortening until smooth and fluffy.
- Beat in sugar until well combined.
- Blend in egg and molasses; beat well.
- Stir in the sifted dry ingredients.
- Fold in raisins and rolled oats.
- Drop by teaspoonfuls onto a lightly greased or Pam-sprayed cookie sheet, spacing 2 inches apart.
- Bake at 325°F for 12 to 15 minutes.
- Let stand for 1 minute after baking, then remove to a cooling rack.
Tips & Substitutions
For a chewier texture, use old-fashioned oats instead of quick oats. You can substitute half of the molasses with honey or maple syrup for a different flavor profile. If you're out of allspice, a mix of nutmeg and cinnamon works well. Make sure your shortening is at room temperature for easier creaming.
Serving Suggestions
These Molasses Oatmeal Cookies are delightful on their own, but you can also serve them with a glass of milk or a warm cup of tea. Pair them with a scoop of vanilla ice cream for a delicious dessert. They complement well with the flavors of Harvest Loaf Cake for a cozy dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a zip-top bag for up to three months. To reheat, pop them in the microwave for a few seconds or warm them in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Oatmeal Cookies contains roughly 123 calories, with 2g protein, 28g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser cookie. Consider using half whole wheat and half all-purpose flour for a balance between nutrition and texture.
What can I use instead of raisins?
If you prefer not to use raisins, you can substitute them with chocolate chips, dried cranberries, or chopped nuts. Each of these options will give the cookies a unique twist while maintaining their delicious flavor.
How can I make these cookies gluten-free?
To make gluten-free Molasses Oatmeal Cookies, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the oats used are labeled gluten-free, as cross-contamination can occur. This will allow those with gluten sensitivities to enjoy the cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).