Oatmeal Molasses Cookies
- Level: Easy
- Yield: about 2 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 186
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 16
- Sodium
- 109
- Total: 50 min (includes cooling time)
- Active: 15 min
Ingredients
2 cups rolled oats
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon fine salt
1 1/4 cups granulated sugar
1/2 cup unrefined coconut oil
6 tablespoons molasses (not blackstrap molasses)
2 large eggs
1/2 to 3/4 cup golden raisins
1/2 cup chopped walnuts
Directions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.
- In a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts.
- Using a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving.