Rating: 5 stars
2 Ratings
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Soft molasses spice cookies with a touch of oats and white chocolate chips to put a twist on a classic cookie.

Recipe Summary

15 mins
10 mins
4 hrs
4 hrs 25 mins
42 cookies


Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.

  • 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.

  • 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.

  • Gradually add flour mixture, one cup at a time, on low speed until well mixed.

  • Fold in the white chocolate chips and evenly distribute as best you can.

  • Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

  • Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.

  • Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

Nutrition Facts

120 calories; protein 1.4g; carbohydrates 17.7g; fat 5.1g; cholesterol 14mg; sodium 57.5mg. Full Nutrition