Molasses Oatmeal Cookies
Chewy molasses oatmeal cookies with pecans, raisins, cinnamon, and cloves, drizzled with melted chocolate. Three cups of oats give these a hearty, old-fashioned chew.
YIELD
36 servingsPREP
15 minCOOK
15 minREADY
30 minThese are the kind of thick, chewy oatmeal cookies that belong in a cookie jar on a farmhouse counter. Three cups of quick-cooking oats make up the bulk of the dough, with molasses and brown sugar providing a deep, dark sweetness and a seriously chewy bite.
Cinnamon and ground cloves give them a warm, spiced gingerbread quality, while chopped pecans and raisins add crunch and fruity pockets in every cookie. The chocolate drizzle at the end is a fun finishing touch: melted chips piped from a corner-cut plastic bag create thin, professional-looking lines across each cooled cookie.
Don’t overbake these. Pull them at lightly browned, when they still look a touch underdone in the center. The oats and molasses firm up as they cool, and an overbaked molasses cookie turns hard as a hockey puck instead of staying chewy.
Pro Tips
- Roll the dough into even 1-inch balls for consistent baking. Uneven sizes mean some cookies are done while others are still raw.
- Bake one sheet at a time for even heat circulation. Two sheets at once leads to uneven browning.
- Cool on the sheet for 2 minutes before moving. The cookies are fragile when hot and break apart if you transfer too early.
- For the chocolate drizzle, microwave in 30-second bursts and knead the bag between each. Overheated chocolate seizes and won’t drizzle.
Variations
- Swap raisins for dried cranberries for a tart contrast to the molasses sweetness.
- Use white chocolate chips for the drizzle instead of semi-sweet.
- Add ½ cup shredded coconut to the dough for a tropical twist.
Ingredients
Directions
Preheat oven to 375℉ (190℃) F (190 degrees C). Grease baking sheet with shortening. Place sheets of foil on countertop for cooling cookies.
Combine shortening, brown sugar, egg, milk, molasses and vanilla in a large bowl.
Beat at medium speed of electric mixer until well blended.
Combine oats, flour, cinnamon, baking soda, salt and ground cloves.
Mix into creamed mixture at low speed just until blended.
Stir in pecans and raisins.
Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet.
Bake one sheet at a time for 10 to 12 minutes, or until lightly browned. Do not overbake.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
Place chocolate chips in small resealable plastic bag. Microwave 30 seconds at 100% (HIGH) power.
Knead bag. Repeat if necessary.
Cut corner off bag. Drizzle melted chocolate over cookies.
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