Soft Oatmeal Molasses Cookies

These are hands-down, my favorite oatmeal cookie. 

But, you don’t have to take my word for it. 

Make them & see what you think! 

I think, you’ll like them. 

For those of your who grew up near a Great Harvest Bakery, these are a copycat recipe of their famous Oatmeal Cookies. 

Now are you convinced? 

Soft Oatmeal Molasses Cookies – Adapted from Cooking It Easy

Ingredients

• 2 C whole wheat flour (or 1 C white & 1 C red wheat)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 C brown sugar
• 12 T butter, softened
• 2 C oats (either old fashioned or quick)
• 2 eggs
• 2 T molasses
• 1 T milk
• Optional: 1/2 – 3/4 C dark chocolate chips, or raisins

Directions

Begin by mixing together 2 C whole wheat flour with 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt.  Set aside. 

Meanwhile, beat together 12 T (1 stick & a half) unsalted butter and a generous 1 C brown sugar.

Add in the 2 eggs, 2 T molasses and 1 T milk. 

Then, add in the 2 C oats (we used quick cook).  Stir well. 

Pour the dry ingredients into the wet oat mixture and stir until blended. 

If desired, add chocolate chips or raisins. 

Scoop out 2-4  T of dough and place the dough ball about 2 inches apart from the next one on a lightly greased cookie sheet. 

Note: If you want gigantic cookies, like the one’s from Great Harvest, use 1/4 C dough for each cookie & space them 3-inches apart. 

Bake at 350 degrees for 12-13 minutes; or just until the edges are starting to lightly brown.  Cool for 2 minutes on the cookie sheet before removing to cool completely on a wire rack. 

Best enjoyed slightly warm with a tall glass of milk. 

Makes 24 giant cookies, or 35-40 2-inch cookies.  Store leftover cookies in an airtight container for 3-5 days.  Longer storage can be done via the freezer.