Molasses Oatmeal White Chocolate Chip Cookies recipe

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Ingredients

2 cups all-purpose flour
1 cup McCann's® Quick Cooking Rolled Irish Oats
2 teaspoons Spice Islands® Ground Ginger
1 teaspoon Spice Islands ® Ground Saigon Cinnamon
1 teaspoon Clabber Girl® Baking Soda
¼ teaspoon Spice Islands® Ground Nutmeg
¼ teaspoon salt
¾ cup unsalted butter, at room temperature
¾ cup brown sugar, firmly packed
½ cup Grandma's® Molasses
1 egg
1 teaspoon Spice Islands® Pure Vanilla Extract
1 cup white chocolate chips
¼ cup granulated sugar

Nutrition Info

119.6 calories
carbohydrate: 17.7 g
cholesterol: 14 mg
fat: 5.1 g
fiber: 0.3 g
protein: 1.4 g
saturatedFat: 3 g
servingSize: -
sodium: 57.5 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.

  2. Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.

  3. Add molasses, egg, and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.

  4. Gradually add flour mixture, one cup at a time, on low speed until well mixed.

  5. Fold in the white chocolate chips and evenly distribute as best you can.

  6. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

  7. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.

  8. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks, cool completely.

Recipe Yield

42 cookies

Recipe Note

Soft molasses spice cookies with a touch of oats and white chocolate chips to put a twist on a classic cookie.

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