Skip to content

Molasses Oatmeal White Chocolate Chip Cookies

Molasses Oatmeal White Chocolate Chip Cookies

Molasses Oatmeal White Chocolate Chip Cookies

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 4 Hours, 45 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 42 cookies

Soft molasses spice cookies with a touch of oats and white chocolate chips to put a twist on a classic cookie.


  • 2 c. all-purpose flour
  • 1 c. old-fashioned oats
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • ¼ tsp. ground nutmeg
  • ¼ tsp. salt
  • ¾ c. unsalted butter, at room temperature
  • ¾ c. brown sugar, firmly packed
  • ½ c. Original Molasses
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 c. white chocolate chips
  • ¼ c. granulated sugar


  1. Mix flour, oats, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
  2. Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
  3. Add molasses, egg and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.
  4. Gradually add flour mixture, one cup at a time, on low speed until well mixed.
  5. Fold in the white chocolate chips and evenly distribute as best you can.
  6. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  7. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
  8. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
  9. Store cookies in airtight container up to 5 days.