We all need a little more fiber in our lives, why not make it delicious? Here at Carefree Collegiate we LOVE our oatmeal cookies! Here is our all-star, world’s best Molasses Oatmeal Cookie recipe, for you to enjoy!
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup molasses
- 3 cups oatmeal
- 1 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Optional: 12 ounces good-quality chocolate, chopped into chunks, or 1 1/2 cups golden raisins, or 10 ounces toffee pieces
- Oven (duh)
- Stand mixer
- Large spoon
- Cookie sheet
- Silpat mats
- Brown paper bag
Step One: Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs, molasses and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
Step Two: Combine the oatmeal, whole wheat flour, baking soda, and baking powder in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces if desired.
Step Three: Line the baking pans with Silpat mats or parchment paper. Form large (2 1/2 ounce) or small (1 1/4 ounce) balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a flattened paper bag to cool.
Now sit back, relax and enjoy a delicious, chewy, fiber filled oatmeal cookie!