Oatmeal cookies with molasses
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 186, total fat 7 G., saturated fats 4 G., proteins 3 G., carbohydrates 29 G., fiber 1 G., cholesterol 16 mg, sodium 109 mg, sugar 17 G.
Calories 186, total fat 7 G., saturated fats 4 G., proteins 3 G., carbohydrates 29 G., fiber 1 G., cholesterol 16 mg, sodium 109 mg, sugar 17 G.
Molasses gives oatmeal cookies a rich, traditional flavor that's beautifully enhanced by walnuts and raisins, while still maintaining a moderately sweet taste. You can make them soft, like classic oatmeal cookies, or crispy. It all depends on the thickness of the dough layer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups of oatmeal
- 1 and 3/4 cups premium flour
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon fine salt
- 1 and 1/4 cups granulated sugar
- 0.5 cup unrefined coconut oil
- 6 tablespoons molasses
- 2 large eggs
- 0.5–3/4 cup golden raisins
- 0.5 cup chopped walnuts
We recommend
Recipes with similar ingredients: rolled oats, cinnamon, walnuts, raisin, coconut oil, eggs, molasses
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
- In a large bowl, combine the oats, flour, baking powder, baking soda, cinnamon, and salt. In the bowl of a stand mixer, combine the sugar and coconut oil and beat until smooth. Add the molasses and eggs and mix until smooth. Add the dry ingredients and mix until smooth. Stir in the raisins and walnuts.
- Using a 2-tbsp (30 ml) ice cream scoop, scoop the dough into mounds on the baking sheets, spacing them 1–2.5 cm (0.5–1 in) apart. If you like your cookies chewier, leave the dough as is. If you like them crispier, flatten them with a spoon. Bake until the edges are golden brown, about 15 minutes. Let cool and serve.
Author of the recipe - Damaris Phillips is a chef and cooking show host.
Categories:
Similar recipes
