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Molasses Oatmeal White Chocolate Chip Cookies
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
265 minutes
Chewy molasses spice cookies with oats and white chocolate chips for a modern twist on a timeless favorite.
Ingredients:
  • 2 cups all-purpose flour
  • 1 cup McCann's® Quick Cooking Rolled Irish Oats
  • 2 teaspoons Spice Islands® Ground Ginger
  • 1 teaspoon Spice Islands ® Ground Saigon Cinnamon
  • 1 teaspoon Clabber Girl® Baking Soda
  • 0.25 teaspoon Spice Islands® Ground Nutmeg
  • 0.25 teaspoon salt
  • 0.75 cup unsalted butter, at room temperature
  • 0.75 cup brown sugar, firmly packed
  • 0.5 cup Grandma's® Molasses
  • 1 teaspoon Spice Islands® Pure Vanilla Extract
  • 1 cup white chocolate chips
  • 0.25 cup granulated sugar
Instructions:
  • In a large bowl, combine flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt.
  • In a stand mixer with the paddle attachment or a large bowl with an electric mixer, beat the butter and brown sugar until light and fluffy on medium speed for about 3 minutes.
  • Combine molasses, egg, and vanilla, then beat on medium speed until well combined. Use a spatula to scrape down the sides of the bowl to release any dough.
  • Mix the flour mixture into the batter on low speed, adding one cup at a time until fully incorporated.
  • Gently incorporate the white chocolate chips, ensuring even distribution throughout.
  • Shape the dough into a thick flat disk, then neatly wrap it in plastic wrap. Let it chill in the refrigerator for at least 4 hours, or preferably overnight.
  • Preheat the oven to a toasty 350 degrees F. Roll the dough into charming 1-inch balls, coat them in sweet granulated sugar, and elegantly place them 2 inches apart on parchment paper-lined baking sheets.
  • Bake the cookies until the edges just start to brown, which should take about 8 to 10 minutes. Then, transfer them to wire racks and allow them to cool completely.

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