Ginger Oatmeal Molasses Cookies

Cookies —
September 30, 2019
Cookies —
September 30, 2019

Ginger Oatmeal Molasses Cookies

Hi friends! It’s Sofi, coming at you live this Monday morning. It still feels like Summer in Boston, but as

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Ginger Oatmeal Molasses Cookies

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

5 from 8 reviews

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

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

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!

Keywords: oatmeal molasses cookies, ginger molasses cookies, holiday cookies

— STILL HUNGRY? —

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Recipe rating

  1. I love how simple and easy this recipe is to follow and whip up quickly. I also greatly appreciate the option for a smaller batch of only 12 cookies. We don’t eat a lot of sweets in our home but it’s nice to be able to quickly make something sweet but not have too many.

    I swapped in melted/cooled unsalted butter since we don’t buy/use Crisco. I baked mine 10 minutes and wish I went even less because they aren’t as chewy/soft as I would have liked (my fault, not recipe).

    One thing to note, I think the recipe at Step #4 should be “golf ball” sized and not “tennis ball” sized. I bake by weight and divided the dough into 12 equal-weighted portions to roll and flatten. My raw cookies were definitely NOT tennis ball sized and I followed the recipe very closely (just the butter substitution in lieu of Crisco).

    I will definitely add this to my recipe collection because they’re easy, fast, and we always have these ingredients in our pantry.

  2. These cookies are AMAZING – I’ve made them 4 times this year and I haven’t gotten tired of them. Some tips:

    a) I like to do ‘triple ginger’ => some grated fresh ginger, powdered ginger as in the recipe, and some finely chopped crystalized ginger mixed into the dough as well. It really gives the cookies an extra punch
    b) When coating the cookies, I like to use a mixture of sugar, salt, and powdered ginger, again just to add some more flavor and balance. Using a coarse sugar for this also works nicely
    c) if the original dough seems thin, it helps to let it sit for a while so the oats absorb some of the moisture and the flour hydrates. I like to use really thick oats so I let it sit for 8 hours just to let them soften up in the dough. YUM YUM YUM!!