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.
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 🙂
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.
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.
- 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.
- 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!
- Make the cookies huge. Ample surface area means enough room for crunchy edges and gooey centers. Go big, or go home.
- 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 🙂
- 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.
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!Print
Ginger Oatmeal Molasses Cookies
Perfectly spiced ginger oatmeal molasses cookies with a crunchy exterior and chewy center, you’ll love these cookies all Fall and Winter long!
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 12 large cookies 1x
- Category: dessert
- Method: baked
- Cuisine: american
- 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
- Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
- 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.
- Pour in the molasses and oats and stir everything together until combined.
- Use a large cookie scoop to make tennis ball sized dough balls, placing them 3 inches apart on the prepared cookie sheet.
- 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.
- 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.
- Allow cookies to sit for 5 minutes before transferring to a cooling rack to cool. Enjoy!