Molasses Oatmeal White Chocolate Chip Cookies

Soft, chewy, and irresistibly sweet, these Molasses Oatmeal White Chocolate Chip Cookies are a game-changer.

With the richness of molasses, the crunch of oats, and the creaminess of white chocolate, every bite is a delight.

Perfect for a cozy afternoon treat or a sweet surprise for friends and family.

Ready Time

1 hrs 15 mins

Yields

7 servings

Ingredients

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, cream together the butter and sugars until light and fluffy.

Add the molasses and mix until well combined.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the oats and white chocolate chips.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 7 cookies

Use high-quality white chocolate chips for the best flavor.

If you don’t have unsalted butter, you can use salted butter, just omit the 1 teaspoon of salt from the recipe.

Make sure to use dark brown sugar for a richer flavor.

For a more pronounced molasses flavor, use 1/2 cup instead of 1/4 cup.

Chill the dough for up to 2 hours if you want a more crisp cookie.

Don’t overbake, as the cookies will continue to set as they cool.

Store cookies in an airtight container at room temperature for up to 5 days.

You can also freeze the cookies for up to 2 months and thaw at room temperature when you’re ready.

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