One Dozen Molasses Oatmeal Raisin Cookies For The Fall Season
There is nothing better than baking a new recipe and your entire family not only loves it but they finish the whole batch in two days. That’s exactly what happened with these soft Molasses Oatmeal Raisin Cookies. The recipe only make 12 cookies, which is a reasonable amount to bake so you don’t feel too overwhelmed with cookies in the house. I used my “healthier oatmeal raisin cookie” recipe, which uses whole wheat, coconut palm sugar and applesauce as an egg substitute and added molasses. The results were unanimous, these cookies were a favorite for the entire family and I won’t tell you how many were consumed as soon as they were cool enough to eat.
Your kitchen helpers will enjoy making the recipe with you. They can test out the coconut palm sugar, take a little taste of molasses and have fun pouring all the ingredients. I used a hand mixer to fully combine the batter and used a ice cream scoop to create 12 equal size cookies. Once you have created the 12 balls of dough, press each one down with your fingers, as these cookies will not spread and need a little help forming a perfect cookie shape.
These cookies are not only delicious to eat, the smell from the oven will have you thinking about the upcoming holidays.
Prep Time: 15 mins
Cook Time: 10-14 mins
- 1/2 Cup - Raisins
- 1 1/2 Cup - Oats
- 1/4 Teaspoon - Salt
- 1/2 Teaspoon - Cinnamon
- 1/2 Teaspoon - Baking Soda
- 1/4 + 1/2 Cup - Whole Wheat Flour
- 1/2 Teaspoon - Vanilla Extract
- 1/4 Cup - Unsweetened Applesauce
- 1/4 Cup - Molasses
- 1/2 Cup - Coconut Palm Sugar
- 1/4 Cup + 3 Tablespoons - Unsalted Butter (softened)
- Preheat oven to 350° degrees. Place a sheet of parchment paper on a baking sheet and set aside.
- In a large bowl, add the butter and coconut palm sugar and cream together with a hand mixer
- Once combined, add the applesauce, vanilla and molasses. Mix until combined.
- In a second bowl, combine the flour, oats, cinnamon, salt and baking soda.
- Add the dry ingredients to the wet ingredients and combine. Once together, add the raisins until incorporated.
- Use an ice cream scoop to make 12 balls of dough. Press with your fingers to flatten down to form even cookie shapes.
- Bake at 350 for 10-14 minutes. Have the cookies cool for a few minutes on the baking sheet to set up a little, then transfer to a cooling rack.
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.