Molasses Oatmeal Chocolate Raisin Cookies are so good. I even love the way the house smells while these soft, chewy cookies bake.
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 tablespoon 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
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
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 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon cinnamon, ground
- ¼ teaspoon 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 tablespoon 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.
Abigail West
These are awesome! And, I love that it makes three dozen big cookies! This is a keeper! 🙂
Karin and Ken
Thank you for your kind words! I love these cookies! Glad I’m not the only one! You made my day! Take care and enjoy your day. Karin
T
What is the best flavor of molasses to use for these? Mild, Full, or Blackstrap? Thanks.
Karin and Ken
I can't thank you enough for bringing this to my attention. I have added a small section above with some information about molasses. The bottom line is 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 just too bitter and perfect with baked beans or pulled pork. Please let me know what you think of these cookies after you try them. I would love to hear. Take care and all the best. Karin
Jackor
I made these today. They are fantastic! I will definitely make them again. I halved the recipe and didn’t make any other changes. Thank you! This recipe is definitely a keeper!
Karin and Ken
As always you are most welcome! I’m so happy to hear you love these cookies too. They are a definite favorite around here! Hopefully you find some other recipes on this site that you enjoy just as much! Take care and be well. Karin
Karin and Ken
I can’t thank you enough for letting me know about this error! Don’t tell my husband and son I have them convinced I am perfect! ? These cookies are delicious. I hope you will still consider giving them a try! I’d love to know what you think! Regardless take care and all the best. Karin