For a deeper molasses flavor, use blackstrap molasses, but be aware that it will also impart a slightly more bitter taste. If you don't have white chocolate chips, feel free to substitute with semi-sweet chocolate chips, chopped nuts, or dried cranberries. To ensure even baking, use an oven thermometer to verify the accuracy of your oven temperature. Store the baked cookies in an airtight container at room temperature for up to 5 days.
Molasses Oatmeal White Chocolate Chip Cookies
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME4 hrs 25 mins
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SERVING42 People
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VIEWS10
Indulge in the warm embrace of these soft, spiced cookies. A delightful twist on a classic, they feature the rich depth of molasses, a hearty touch of oats, and the sweet surprise of white chocolate chips. Perfect for a cozy afternoon treat or a festive holiday gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol14 mg
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Fiber0 g
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Protein1 g
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Saturated Fat3 g
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Sodium58 mg
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Sugar11 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, whisk together the flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt. Ensure all ingredients are well combined. (5 minutes)
02
Step
4 mins
In a separate large bowl, or using a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar on medium speed until light and fluffy. This should take approximately 3-4 minutes. The mixture should be noticeably lighter in color and texture. (4 minutes)
03
Step
2 mins
Add the molasses, egg, and vanilla extract to the butter and sugar mixture. Beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed to ensure even mixing. (2 minutes)
04
Step
3 mins
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. (3 minutes)
05
Step
2 mins
Gently fold in the white chocolate chips, distributing them evenly throughout the dough. (2 minutes)
06
Step
4 hrs
Shape the dough into a thick, flat disk. Wrap tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling period allows the flavors to meld and the dough to firm up, preventing the cookies from spreading too thin during baking. (4 hours)
07
Step
10 mins
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. (10 minutes)
08
Step
15 mins
Shape the chilled dough into 1-inch balls. Roll each ball in granulated sugar, coating evenly. Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. (15 minutes)
09
Step
10 mins
Bake for 8-10 minutes, or until the edges of the cookies are lightly golden brown. The centers should still appear slightly soft. (10 minutes)
10
Step
5 mins
Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely. (5 minutes)
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Please Rate
Concepcion Parker
Jun 30, 2025I made these for a holiday party, and they were a huge hit! Everyone loved the molasses flavor.
Rafaela Weimann
Jun 27, 2025I added a pinch of sea salt on top after baking, and it really enhanced the flavors.
Paris Deckow
Jun 24, 2025The chilling time is crucial! Don't skip it. My first batch spread too thin because I didn't chill the dough long enough.
Buster Pacocha
Jun 24, 2025These cookies are amazing! The perfect balance of spice and sweetness.