I could write a list a mile long of ingredients I love in cookies. Luckily, I’ve learned that an amalgamation of all my favorites does not a good cookie make. Still, I have a certain appreciation for the unexpected combos, and these molasses cookies with oatmeal from Martha Stewart sounded just interesting enough to warrant an afternoon baking spree.
Just a word of warning: These cookie are high-time Molasses City. One or two is more than enough to fill your cookie quadrant for the afternoon (or evening, or 3 a.m. — whenever you’re in need of a cookie fix). But they’re crazy chewy and crisp around the edges, which is everything a classic molasses cookie should be.
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Molasses Cookies
Adapted slightly from Martha Stewart
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar (plus about ¼ cup more for tops of cookies)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• ½ teaspoon ground clove
• ½ cup butter, melted and cooled
• 1 large egg
• ¼ cup unsulfured molasses
• ¾ cup rolled oats
Preheat oven to 375 degrees. Sift together flour, sugar, baking soda, salt, ginger and clove into a large mixing bowl. Add the butter, egg and molasses, and mix until smooth. Stir in the oatmeal until just incorporated.
Using a 1-inch cookie scoop, scoop batter onto Silpat- or parchment-lined baking sheets, about 1 ½ inches apart. Place ¼ cup of sugar in a small bowl. Dip the bottom of a glass in sugar, and press down on each scoop of dough until it is about ¼ inch thick, dipping the glass in sugar between each cookie (the moisture from the cookie will allow sugar to stick to the glass).
Bake until brown and crisp, about 12 minutes. Cool on a wire rack.
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Have you had your cookie fix lately? Any fun desserts on the agenda this week? And in other news, how did you ring in the first day of spring?
XO,
Katrina
Stephen and I ran 5 miles on this beautiful spring day. 🙂
That’s great! You certainly had perfect weather for it!
I love unexpected combinations in recipes, too. I made Julia Child’s molasses cookie recipe recently & the unexpected ingredient was raw peanuts! Since it was Julia, of course it was delicious. The oatmeal-molasses combo. sounds great too.
That does sound good! Leave it to Julia to come up with another winner!
My friend just gave me her recipe for Oatmeal Butterscotch cookies. I haven’t made them yet, but I did try a batch she made, and they were incredible. I wasn’t expecting Oatmeal and Butterscotch to be so delicious together!
I’ve never had that combo either. Sounds super interesting though. I might have to give it a whirl!
Those look delicious!
I made some bread pudding muffins last night and we had Pasta Primavera to ring in the first day of Spring 🙂
Thanks! Sounds like you had a lovely first day of spring. Definitely good eats!
Here is the recipe my friend Liz sent me in case you start craving a darn good Oatmeal cookie.
This makes about 8 dozen cookies, so I sometimes cut the recipe in half.
2 cups shortening
2 cups granualted sugar
2 cups brown sugar
2 tsp baking soda dissolved in 4 tbls hot water
1 tsp salt
2 tsp vanilla
4 eggs
4 cups flour
4 cups quick cook oatmeal
12 oz pkg butterscotch chips
Cream together the shortening and sugars. Add baking soda/water mixture, salt, vanilla, and eggs. Mix well. Add the flour one cup at a time. Add the oatmeal one cup at a time. Finally stir in the chips. Bake at 350 degrees for 10-12 min. I always under bake just a little. Enjoy!
Thanks, Kristin! I just got some butterscotch chips yesterday, so I’m ready to roll!