stack of oamteal molasses cookies with a glass of milk

Hi friends! It’s Sofi, coming at you live this Monday morning. It still feels like Summer in Boston, but as you’ve probably noticed, we are in full on Fall baking mode. Pumpkin, apple, cinnamon, ginger…if it’s a Fall flavor we are eating. Today we are shoveling as many of these addicting Oatmeal Molasses Cookies we can into our stomachs. These perfectly spiced, crunchy on the outside, gooey in the middle, ginger oatmeal cookies with just a hint of molasses are seriously addicting.

ginger oatmeal cookies coated in sugar on a cooling rack

This cookie recipe has been in my family for ages. In fact, they’re in my recipe box under the title, “Uncle Pete’s Favorite Cookies,” but these oatmeal molasses cookies are a favorite for many more than Uncle Pete.

These pack a zingy amount of spice and at first sugar coated, crunchy bite you might think you’re getting a gingersnap. But , don’t get it twisted–this is no gingersnap. Take your second bite, and you have a mouthful of gooey oatmeal molasses center. Then gobble the rest up Cookie Monster style and move onto your second cookie. At least that’s how my entire family eats these ginger oatmeal cookies 🙂

overhead shot of two oatmeal molasses cookies coated in sugar

Oatmeal Molasses Cookies AKA the perfect holiday cookie

These are one of my favorite cookies to make around the holidays because of the cozy spiced aroma they produce as they bake, and also because they are one of the easiest cookies to gift! These bad boys will stand up to rattled containers and cross country shipped boxes. They take weeks to go stale (though I highly doubt you’ll have any around long enough for that). Not to mention, that they’re a breeze to make! No fancy mixers, no chill time, and no rolling the dough out.

ginger oatmeal cookies on cooling rack

5 Tips for the best ginger oatmeal cookies:

These cookies are pretty easy to make, but I’ve been making these for years, so I’ve figured out all the little tricks you can use to get delicious cookies every time.

  1. Sift the dry ingredients: I am the laziest baker and pretty much never sift my ingredients, so take my word for it. It is worth it this time to sift.
  2. Use room temperature ingredients. If you have not accidentally scrambled an egg into your cookie batter, good for you. But I have, and it sucks. Make sure the melted crisco is cooled before adding in your egg!
  3. Make the cookies huge. Ample surface area means enough room for crunchy edges and gooey centers. Go big, or go home.
  4. Space them out. These cookies do spread, so make sure you leave  room around each cookie so they don’t cook into one giant cookie. Although that wouldn’t be the worst thing 🙂
  5. Do not over bake: These cookies will still be good if you let them get crunchy all the way through, but they’re best with a gooey center.

stack of oatmeal ginger

I hope you guys love these cookies just as much as my family has over the years. Enjoy this last September Monday, my loves! The Fall is already flying by, so let’s soak it all up while we can!

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Ginger Oatmeal Molasses Cookies

stack of oamteal molasses cookies with a glass of milk

Perfectly spiced ginger oatmeal molasses cookies with a crunchy exterior and chewy center, you’ll love these cookies all Fall and Winter long!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 12 large cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 cup granulated sugar + more for coating the cookies
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon salt
  • 1/2 cup crisco, melted
  • 1 egg
  • 1/4 cup molasses
  • 3/4 cup old fashioned oats

Instructions

  1. Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
  2. In a large mixing bowl, sift together the flour, granulated sugar, baking soda, ginger, cloves, and salt. Make a well in the center of the dry ingredients and add the melted and cooled crisco and egg. Stir well. The dough will crumbly. You’re doing it right.
  3. Pour in the molasses and oats and stir everything together until combined.
  4. Use a large cookie scoop to make tennis ball sized dough balls, placing them 3 inches apart on the prepared cookie sheet.
  5. Now it’s time to flatten out the cookies. Grab two small bowls and fill one with water and one with granulated sugar. Take a flat bottomed glass, dipping the bottom of the glass in the water and then the sugar. Press the sugar coated bottom firmly into the dough ball to flatten it out, leaving behind a thick sugar coating on top of the cookie. This will give the cookies their signature crunch.
  6. Repeat for the rest of the cookies. Bake at 375°F until the edges are golden brown and the centers have puffed up, but are still raw in the middle, about 11 minutes for us.
  7. Allow cookies to sit for 5 minutes before transferring to a cooling rack to cool. Enjoy!

13 comments

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coffeeandcake
Reply

Looks amazing! I live in India and I can’t get shortening here–do you think butter would work? And molasses isn’t easy to find either–how about corn or Lyle’s golden syrup?

thanks!

Avatar
Sofi | Broma Bakery
Reply

You can use butter! They tend to spread more, so if you use butter chill the dough for at least a half hour before scooping the cookies! The molasses is a tough one to replace because it brings so much of the flavor to the cookies.You could try subbing it out with dark corn syrup and adding a teaspoon of all spice maybe, but we’ve never tried it! Let us know how it goes!

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Stephanie
Reply

What do you suggest for a Crisco substitute? These cookies sound amazing but I can’t buy Crisco where I live. Thank you!

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Sofi | Broma Bakery
Reply

Hey Stephanie! I’ve tried these with butter before and they do work, they just tend to spread more! I’d recommend chilling the dough for a half hour if you go the butter route to keep the cookies from spreading too much!

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Maria Ofélia
Reply

I loved the recipe. Send it to me.

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Bea Wise
Reply

Can you use the quick rolled oats or does it have to be the long cooking type?
Thank you
Bea

Avatar
Sofi | Broma Bakery
Reply

Hey Bea!We’ve always made these with old fashioned oats (the whole oats!), but you if quick cook is always you have on hand, I think it would probably work! Let us know how it goes 🙂

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Emily
Reply

Would coconut oil be a better sub than butter for the Cisco?

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Sofi | Broma Bakery
Reply

I think the coconut oil would be a great substitute! We’ve never tried it though, so let us know how it goes!

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Yolanda Quimby
Reply

Have you ever made these for vegan consumption? How can I cook these for vegans!??

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hey Yolanda! We haven’t but I think it would be pretty easy to make vegan! The only ingredient in the original recipe that isn’t vegan is the egg! Try swapping that out with a flax egg and you should be good to go! Let us know how it goes!

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Shweta
Reply

It’s looking delicious wow.

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Sofi | Broma Bakery
Reply

Thank you so much!

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