Ginger Oatmeal Molasses Cookies Food

ADDICTIVE OATMEAL MOLASSES COOKIES

Steps:

• Combine first eight ingredients in a bowl and mix well. In a separate bowl cream together the remaining four ingredients and mix with dry mix. Drop by teasoonfuls on cookie sheet and bake at 325 degrees for 12-15 minutes.

OATMEAL MOLASSES COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.
• In a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts.
• Using a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving.

WWII OATMEAL MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
• In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PALEO GINGER MOLASSES COOKIES

Steps:

• Preheat oven to 350. Mix room temp/soft coconut oil and coconut sugar until combined, like a paste.
• Add in egg and molasses and mix to combine.
• Add in the rest of the ingredients, and fold together until combined.
• Take about 1 Tbsp of dough, roll into a ball, and roll in mixture of coconut flour and sugar. Place on baking sheet and gently press down with your fingers. T
• Bake for about 9 minutes. Let cool completely.

OATMEAL GINGERSNAPS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar. , Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool.

OLD-FASHIONED OATMEAL MOLASSES COOKIES

Steps:

• In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and ginger. Set aside.
• In the bowl of a stand mixer, beat the shortening, brown sugar and molasses until cream. Add the eggs one at a time and beat until light, scraping sides of bowl often.
• On lowest speed, blend in the flour mixture. When flour mixture is fully blended, stir in the oats, raisins and nuts.
• Using a ¼ cup measure or a large cookie scoop, scoop out balls of dough onto a parchment lined baking sheet.
• Bake at 350 degrees for 15 minutes. Let cool on baking sheet for about 3 minutes, then transfer to a wire rack.

FROSTED GINGER OATMEAL COOKIES

Steps:

• Heat oven to 350°F.
• Combine brown sugar, 1/2 cup butter, 1/4 cup molasses and egg in bowl. Beat on medium speed until fluffy. Add flour, ginger, baking soda and salt; beat at low speed until smooth. Stir in oats.
• Drop dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until edges begin to brown. (Do not overbake.) Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
• Combine powdered sugar, 1 tablespoon butter, 1/2 teaspoon molasses and enough milk for desired spreading consistency. Spread 1 teaspoon frosting over each cookie.

INCREDIBLE GINGERBREAD OATMEAL CREAM PIES

Steps:

• Add room temperature butter and brown sugar to the bowl of an electric mixer and beat the butter and sugar together for 1 minute. Next, add in the molasses, egg and vanilla and beat again until well combined, smooth and creamy, about 1 more minute.
• In a large bowl, whisk together the dry ingredients: flour, oats, baking soda, ginger, cinnamon, allspice and salt in a bowl. Slowly add dry ingredients to the wet ingredients and mix on low-speed just until combined. Chill dough in fridge for 1 hour, this is so the cookies have the perfect texture, so please don't skip the chilling of the dough!
• Once ready to bake cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Use your hands or a tablespoon to grab a large tablespoonful of dough and roll into a ball. Place dough balls 2-inches apart on cookie sheet. Bake 9-12 minutes. If you like cookies with a crispy edges, bake for about 12 minutes. If you like softer cookies, bake for 9-10 minutes.
• Remove from oven and cool the cookies on sheets about 5 minutes then transfer to a wire rack. They will still remain soft on the inside. Repeat with remaining dough. Makes about 30 cookies total (or what will be 15 cookie sandwiches).
• Once cookies have completely cooled, you can make the filling: Add the room temperature butter, powdered sugar, vanilla extract and milk to the bowl of an electric mixer. Beat on low, then gradually increase speed to high for about 1 minute, or until the frosting is smooth and creamy.
• Top one cookie sandwich with a spoonful of filling, leaving a nice edge around the cookies and top with another cookie sandwich, then very gently press down slightly. Repeat with all cookies. You should get about 15 oatmeal cream pies. The filling will have the best texture after letting the cookies sit at room temperature for 1 hour, if you try to bite into them earlier the frosting won't be as firm as we'd like.

MOLASSES OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together, dough will be thick.
• Using your hands, form into small balls (the size of a radish), and roll in sugar.
• Place on greased cookie sheet, making sure cookies do not touch each other.
• Bake at 350 degrees for 12 minutes.

OATMEAL MOLASSES RAISIN COOKIES (WORLD WAR II COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and line your baking sheet(s) with parchment paper.
• In a large mixing bowl, or the bowl of your stand mixer, cream the (softened, room temperature) butter and sugar together until smooth.
• Add wet ingredients (eggs (beaten, room temperature) and molasses). Stir, then add salt, baking soda, baking powder, and cinnamon. Combine thoroughly.
• Add flour, stir in gently to wet mixture. Add old fashioned oats and raisins, then stir until all ingredients are combined into a sticky cookie dough.
• Using a tablespoon, portion out the dough into 1-1 1/2 inch dough balls and place cookies onto baking sheet approximately 2 inches apart to allow the cookies room to spread during baking.
• Bake cookies at 350 degrees F (175 degrees C) for 12-15 minutes, or until cookies are browned on the edges (the baked cookies are lighter brown in appearance than the dough).
• Remove cookies from the oven and allow them to set up on the cookie sheet for 5 minutes before transferring to a cooling rack. Cool for an additional 10 minutes before serving.

OLD FASHIONED OATMEAL MOLASSES COOKIES

Steps:

• In a small bowl combine - flour, oats, cinnamon, baking soda, salt and cornstarch - set aside
• In a large bowl with electric mixer cream together the butter, brown sugar, white sugar, egg and molasses
• Add the dry ingredients to the creamed ingredients and mix to combineAdd the chocolate chips
• You can make these cookies any size you like - great big or small - baking time will vary depending on how big or small you make the cookies
• Bake in a preheated 350° ovenGreat big cookies will take approximatly 15-17 minutesSmall cookies will take 8-10 minutes

GINGER OATMEAL COOKIES

Steps:

• Preheat oven to 350ºF (180°C). Combine all ingredients in a large mixing bowl and mix well.
• Using an ice cream scooper, scoop up dough and place on a baking sheet lined with parchment paper. Press the dough down to flatten it a bit. Bake for 15-20 minutes.
• Allow cookies to cool for a minimum of 10 minutes before serving. Top with powdered sugar, Date Caramel Sauce, or Crockpot Apple Butter. You can even serve with my Peanut Butter Banana Ice Cream, Vegan Eggnog, or with your favorite plant-based milk!
• Leftovers can be stored in an airtight container for 3-4 days at room temperature, in the refrigerator for 5-7 days, and in the freezer for up to 2 months.

EASY OATMEAL COOKIES WITH GINGER AND MOLASSES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy (about 2-3 minutes).
• Add egg and molasses. Mix until combined.
• In a separate bowl, sift together flour, baking soda, salt, cinnamon, cloves, and ginger. Add dry ingredients to butter mixture and blend until combined.
• Stir in oatmeal.
• Drop dough by rounded tablespoons onto baking sheets that have been lined with parchment paper or silicone mats. The cookies will spread in the oven, so I recommend only placing 9 cookies on each baking sheet.
• Bake for approximately 8-10 minutes, or until golden brown. The cookies will still look soft, which is fine. They will firm up a little bit as they cool, but they will still be soft and chewy!
• Cool on the baking sheets for 5 minutes, then remove to wire racks to cool completely.

CANDIED GINGER MOLASSES COOKIES {FLOURLESS}

Steps:

• Preheat your oven to 350ºF (176ºC) and line a baking sheet with parchment paper. You can also use aa non-stick baking mat. See notes.
• In a large bowl, combine your molasses and almond butter, mix together. Add your egg and coconut sugar and beat with hand mixer or stand mixer until smooth.
• Add the arrowroot starch, spices, and baking soda, mixing until well combined.
• Fold in your ginger chips.
• You can either place the dough in the fridge to harden a bit or immediately Scoop out a large tablespoon of dough, roll into a ball, and then place on a cookie sheet. Continue to roll dough into balls until dough is used up, spacing 2 inches a part. The oils from the nut butter might start to drip from the dough, but that shouldn't be a problem when baking.
• Sprinkle extra sugar on top or roll each ball in a little bit of extra sugar. .
• Bake for 9-11 minutes on silicon mat or 8-10 minutes on regular parchment. Check at 7 minutes in case your oven cooks fast. If you want more chewy, remove cookies at 7-9 minutes.
• Remove and let cool 10 minutes before place on cookie plate or storing. Store in ziplock bag or airtight container.
• See for vegan option.

GINGER OATMEAL MOLASSES COOKIES

Steps:

• Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
• In a large mixing bowl, sift together the flour, granulated sugar, baking soda, ginger, cloves, and salt. Make a well in the center of the dry ingredients and add the melted and cooled crisco and egg. Stir well. The dough will crumbly. You're doing it right.
• Pour in the molasses and oats and stir everything together until combined.
• Use a large cookie scoop to make tennis ball sized dough balls, placing them 3 inches apart on the prepared cookie sheet.
• Now it's time to flatten out the cookies. Grab two small bowls and fill one with water and one with granulated sugar. Take a flat bottomed glass, dipping the bottom of the glass in the water and then the sugar. Press the sugar coated bottom firmly into the dough ball to flatten it out, leaving behind a thick sugar coating on top of the cookie. This will give the cookies their signature crunch.
• Repeat for the rest of the cookies. Bake at 375°F until the edges are golden brown and the centers have puffed up, but are still raw in the middle, about 11 minutes for us.
• Allow cookies to sit for 5 minutes before transferring to a cooling rack to cool. Enjoy!

CHEWY GINGER MOLASSES COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
• Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.