Friday, December 24, 2010

Soft Molasses Oat Cookies

The other day, when I was at the grocery store getting more nuts for the Sweet and Spicy Nuts that I was making for the neighbors, a jar of molasses caught by eye. I have never before cooked with molasses or really ever thought about molasses. For some reason I decided to buy a jar. When I got home I decided I should make some cookies to go with the other gifts in the bags. I looked at so many recipes on line, most used so much sugar and molasses I thought they would be sickening sweet. Some were for hard cookies, which I did not want for this cookie. I do not consider myself a great baker and was really hoping to find a recipe to follow as is. I ended up making one up to suit my wants. The first round of these cookies were made with white flour. They were a huge, huge hit. Everyone that tried them loved them. As it happens, that evening my lovely mother brought me a bag with several different types of flour for me to try.  One of them was oat flour. I had the idea to replace the white flour with oat for a healthier cookie. I think that they came out great! Soft, chewy, sweet (but not sickly sweet) and a great little crunch from the raw sugar.

Note: I usually avoid sugar, but during holidays and special occasions I find it perfectly acceptable to indulge a little!

Continue reading after the jump...

Soft Molasses Oat Cookies
(Yields 24)
  • 2 Cups Oat Flour
  • 1 Stick of Butter (Softened)
  • 1/2 Cup of Raw Sugar (Plus 2 Teaspoons for Garnish)
  • 1/2 Cup of Molasses
  • 1 Egg
  • 2 Teaspoons of Baking Powder
  • 1 Teaspoon of Nutmeg
  • 1 Teaspoon of Cinnamon
  • 1 Teaspoon of Vanilla Extract
  • 1 Teaspoon of Almond Extract
  • 1/2 Teaspoon of Sea Salt


Preheat the oven to 350 degrees. In a bowl place butter, egg, sugar and molasses.

Stir together with fork. Add the spices and the extracts.

Stir. Add the sea salt.

Stir. Add the flour and the baking soda.

Mix well with the fork until there are no lumps and batter is smooth.

Spoon batter onto cookie sheet.

Continue until you are out of batter. Mine made 24 cookies, 12 on each sheet.

Next take the 2 additional teaspoons of raw sugar out. I used a little 1/8 Teaspoon measuring spoon to sprinkle the sugar onto the cookies. I used about 1/2 of that little measuring spoon for each cookie.

Place into the preheated 350 degree oven. Set a timer for 6 minutes. After 6 minutes switch the cookie sheets on the racks. Set the timer for another 6 minutes. Done! Do not overcook, I think they would be too dry if you did. Transfer cookie to a cooling rack.

If you are giving these out as gifts I would try tying them up with a bow. Nice and simple. Enjoy!

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  1. These look really good! I have a weakness for cookies, but then having them in the freezer prevents my husband from buying junk food at the grocery store. Sometimes these compromises are necessary.


  2. Agreed, Brenda! Sometimes you just have to indulge a little!


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