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
- 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
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.