Then I had my first taste of store brought oatmeal raisin cookies and I nearly fainted. You mean oatmeal cookies weren't always crispy? They weren't always hard and lacked sweetness and butter? You mean oatmeal can ACTUALLY taste delicious? Talk about a reality check.
It turns out that my favorite ones are chewy oatmeal cookies filled with raisins and cinnamon. If I crave for sweetness, I definitely would bake my white chocolate cranberry oatmeal cookies. That's an orgasm right there. I went to the bookstore recently and found a molasses oatmeal raisin cookies recipe. I love the aroma and flavor profile of molasses so I knew I had to try the recipe.
This recipe is a winner if you enjoy the taste of molasses, spices, and chewy cookies. If Thanksgiving and Christmas had a cookie as a mascot, this would be it. From the first taste, it brings back the memories of the holidays.
Molasses Oatmeal Raisin Cookies
adapted from a cookie book from Border's (shame on me for not writing down author/title)
Note: There is a hint of salt in the cookies. If you don't enjoy that, lower the salt to 1/2 tsp.
1/4 cup butter
1 1/4 cups sugar
6 TBSP molasses
1 3/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
2 1/2 cups oats
1/2 cup walnuts/pecans, chopped
1 cup raisins
- Preheat oven to 400°F.
- Cream butter and sugar.
- Add molasses and eggs. Mix thoroughly.
- Sift flour, baking soda, salt, and cinnamon.
- Add to creamed mixture.
- Stir in oats, nuts, and raisins.
- Drop teaspoonfuls of cookies on a baking sheet, spaced 2 inches apart.
- Bake for 10 minutes.