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Molasses Oatmeal White Chocolate Chip Cookies

Molasses Oatmeal White Chocolate Chip Cookies: Soft-baked cookies filled with sweet white chocolate chips and a hint of molasses. Bake now and indulge in the chewy goodness!

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


7 servings


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup white granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1/4 cup molasses
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups rolled oats
  • 1 cup white chocolate chips


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.

Nutrional Value

  • Calories: 240
  • Total Fat: 12g
  • Saturated Fat: 8g
  • Cholesterol: 20mg
  • Sodium: 150mg
  • Total Carbohydrates: 33g
  • Dietary Fiber: 2g
  • Sugars: 15g
  • Protein: 3g
Molasses Oatmeal White Chocolate Chip Cookies
Molasses Oatmeal White Chocolate Chip Cookies

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