Molasses Oatmeal Chocolate Raisin Cookies

Molasses Oatmeal Chocolate Raisin Cookies are so good. I even love the way the house smells while these soft, chewy cookies bake.

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Oatmeal Molasses Cookies

Molasses Oatmeal Chocolate Raisin Cookies are an old fashioned cookie with a twist!  These cookies always remind me of my grandmother.  I remember how amazing her house smelled when these were baking.  I kept her original cookie the same and added chocolate chips!

Why did everything always taste so darn good when grandma made it?  It’s like they have a little cookie magic.  I love this recipe for Molasses Oatmeal Chocolate Raisin Cookies because she passed down a little cookie magic when she gave it to me.

I always remember the smell in the house when she would make them. You knew what was in the oven as soon as you encountered that smell. Around here everyone feels the same way about these cookies, they don’t last long at all.

Oatmeal Raisin Cookies with Molasses

These cookies are so soft, and so chewy. This is not a light and fluffy cookie.  This is a “you’re going to need a glass of milk” cookie.

Grandma added walnuts to her cookies.  There are so many flavors going on you can leave them out if you want to.  They do and a nice crunch, so I usually add them!

The only change I have made to grandma’s recipe is the addition of the chocolate chips.  I am a firm believer that chocolate makes everything better! These cookies are not overly sweet so they can stand a little sweetness from the chips!

Make sure you have your glass of milk ready for when they come out of the oven!

Best Molasses for Baking

There are three kinds of molasses: mild, full and blackstrap.

Light Molasses is also referred to as mild and sweet. It has the mildest, sweetest flavor and is also the lightest color of the three types. This molasses is most widely available and has many uses.

Used most frequently in baking, it creates a softer cookie, enhances the crust on bread, and is tasty used in various kinds of sauces.

Dark Molasses is also known as full molasses and is thicker, less sweet, somewhat darker and with a stronger flavor than light molasses. 

Used frequently in baking, instead of light molasses, to add a darker color and stronger flavor to your creation.

Blackstrap Molasses is even thicker than dark molasses, even less sweet, darker in color with a strong BITTER flavor. I only use it if it’s listed exactly in the ingredients usually for things like barbecue sauce, pulled pork, chili or baked beans.

Which Molasses should I use?

If you prefer a softer, lighter colored and flavored cookie, use the light molasses. If you enjoy molasses flavor and don’t mind a darker cookie, as shown in the pictures, use dark molasses.

Ingredients for Molasses Oatmeal Chocolate Raisin Cookies

• butter
• eggs
• molasses
• vanilla
• sugar
• brown sugar
• flour
• oats
• salt
• baking soda
• cinnamon
• nutmeg
• chocolate chips
• raisins
• pecans or walnuts

How to make Molasses Oatmeal Cookies

First combine the flour, cinnamon, nutmeg, baking soda and salt in a large bowl. Set aside.

In a large bowl, using a mixer, cream together the butter, brown sugar, and white sugar until smooth.

Beat in eggs one at a time, then stir in vanilla and molasses.

Add the dry mixture gradually into the creamed mixture until just blended. Scrape down the sides and bottom of the bowl as needed.

Stir in the quick oats, raisins and chocolate chips by hand. 

For the best results cover, and chill dough for at least one hour in the refrigerator

Be prepared this dough is quite heavy and sticky. 

Drop by heaping spoonfuls, about 2 tbsp each, onto un-greased baking sheets. Flatten cookies into rounds with two of your fingers or a fork. 

Preheat the oven to 325 degrees and bake for 15-17 minutes or until cookies are lightly browned on the sides. The centers will look very soft and not cooked. The cookies will finish cooking on the baking sheet after they are removed from the oven.

Keep them cooling on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for between 5-7 days.

How to Soften Cookies

If you are like me and always on the lookout for more cookie recipes, I have included some of my favorites below.  Just in case!

Double Chocolate Espresso Nut Cookies

Chocolaty Chocolate Macadamia Nut Cookies

Chocolaty Macadamia Nut Cookies

Perfect Peanut Butter Cookies

Simple Stuffed Cookies

Grandma’s Oatmeal Chocolate Raisin Cookies

Glazed Mint Chocolate Chip Cookies

White Chocolate Turtle Cookies

The Best Peanut Butter Chocolate Chunk Cookies

Chocolaty Cherry Cheesecake Cookies

The Ultimate Chocolate Chunk Cookie

White Chocolate Brownie Cookies

Molasses Oatmeal Chocolate Raisin Cookies

5 from 2 votes

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Course Dessert

Cuisine American

Ingredients

  

• 1 cup butter, unsalted, room temperature
• 2 eggs
• 2 tblsp molasses, light or dark, see note below
• 1 tblsp vanilla
• ½ cup sugar
• 1 cup brown sugar, packed
• 1 ¼ cup all-purpose flour plus more as needed
• 3 cups oats, quick cooking
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp cinnamon, ground
• ¼ tsp nutmeg, ground
• 1 cup chocolate chips or more
• 1 cup raisins or more
• 1 cup walnuts, chopped (optional) - (or more)

Instructions

 

• First combine the flour, cinnamon, nutmeg, baking soda and salt in a large bowl. Set aside.
• In a large bowl, using a mixer, cream together the butter, brown sugar, and white sugar until smooth.
• Beat in eggs one at a time, then stir in vanilla and molasses.
• Add the dry mixture gradually into the creamed mixture until just blended. Scrape down the sides and bottom of the bowl as needed.
•  Stir in the quick oats, raisins and chocolate chips by hand. 
• For the best results cover, and chill dough for at least one hour in the refrigerator
• Be prepared this dough is quite heavy and sticky. 
• Drop by heaping spoonfuls, about 2 tbsp each, onto un-greased baking sheets. Flatten cookies into rounds with two of your fingers or a fork. 
• Preheat the oven to 325 degrees and bake for 15-17 minutes or until cookies are lightly browned on the sides. The centers will look very soft and not cooked. The cookies will finish cooking on the baking sheet after they are removed from the oven.
• Keep them cooling on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for between 5-7 days.

Notes

If you prefer a softer, lighter colored and flavored cookie, use the light molasses. If you enjoy molasses flavor and don't mind a darker cookie, as shown in the pictures, use dark molasses. Blackstrap is much too bitter and in my opinion better suited for baked beans and pulled pork.

Keyword cookies, dessert, molasses, oatmeal, raisin

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