Molasses Chocolate Chip Oatmeal Cookies – perfectly soft & chewy!

Molasses Chocolate Chip Oatmeal Cookies

Hi friends! How are you? Just when we had been given several weeks of spring-like temps here in North Idaho, winter came back with a vengeance. Single digits are no fun. But that means I have been keeping warm by baking like crazy.

One recipe I have already made several times in the last week is this one for Molasses Chocolate Chip Oatmeal Cookies. The family is split on a favorite cookie here. Some love oatmeal raisin & others love chocolate chip. So we often compromise with this combo.

molasses oatmeal cookies

The not-so-secret ingredient in these is the molasses. Adding all that depth with molasses gives these cookies something that is irresistible. That thick liquid sugar syrup is an ingredient that I add to so many recipes & this particular one demands it. It really helps to keep the cookies soft & chewy. That really is the best kind of oatmeal cookie, don’t you agree? Which is why it is so KEY with these!

oatmeal cookies

If you love oatmeal cookies, especially with a little chocolate in the mix- you will fall in love with these cookies. Best part- they don’t require any chill time. So when that craving strikes – you can satisfy it quickly with a batch of these. Enjoy!

Molasses Chocolate Chip Oatmeal Cookies

Molasses Chocolate Chip Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • ½ cup butter- room temp
  • ½ cup brown sugar - packed
  • ⅓ cup granulated sugar
  • 2 tbsp unsulphured molasses
  • 1 egg - room temp
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp table salt
  • 1 tsp cinnamon
  • ¾ cup quick oats
  • 1 cup all-purpose flour
  • ¼ cup whole wheat flour
  • 1 cup chopped walnuts- opt
  • 1 cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line baking sheets with parchment & set aside
  2. Beat together butter & both sugars in a large bowl until light & fluffy.
  3. Add in molasses, egg & vanilla.
  4. Mix in baking powder, baking soda, salt & cinnamon.
  5. Slowly stir in oats, both flours, nuts & chocolate chips.
  6. Scoop tablespoon size portions of dough onto prepared cookie sheets. Flatten slightly.
  7. Bake 10-12 minutes or until golden brown around the edges.
  8. Let cool on the pan 5 minutes before transferring to a wire rack to cool completely.
  9. Store in an airtight container for up to 3 days.
 
Looking for more of our favorite cookie recipes?

Mint Chocolate Chip Skillet Cookie

Mint Chocolate Chip Skillet Cookie

Quarter Pound Chocolate Chip Cookies

Quarter Pound Chocolate Chip Cookies

Peanut Butter Chocolate Brownie Cookies

Peanut Butter Chocolate Brownie Cookies

Have a delicious day! 

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