These Oatmeal Chocolate Chip Molasses Cookies are soft, chewy and packed full of walnuts and chocolate chips.
If you are an oatmeal cookie lover, then you probably have a very specific way you like your cookies. Some like them crisp and sort of lacy and then there are those who won’t eat them unless they are over the top soft & chewy. I happen to love them both ways, but the others in this house really swoon for the super soft version. Years ago I found that adding molasses was the key to keeping the cookies perfectly chewy. Check out these Oatmeal Chocolate Chip Molasses Cookies that will make any oatmeal cookie lover swoon! 
Back in our early years together the hubs would pick up those individually-wrapped oatmeal cookies at the check-stand when we would shop. I had always made him his favorite oatmeal raisin cookies, but he would comment every time that he wished I could replicate the softness and chewiness of the check-stand cookies. So it became my mission to master it. Enter molasses!
These particular cookies have already been made several times in the last week. The family can’t decide which they like more. Some love oatmeal raisin and others love chocolate chip. So we often compromise with this combo.
I add the chocolate chips and sometimes some walnuts to this perfect oatmeal cookie recipe. But I have to tell you, the molasses is where it’s at! Adding all that depth with molasses gives these cookies something that is irresistible. That thick liquid sugar syrup is an ingredient that I add to so many recipes and this particular one demands it. It really is key to keeping the cookies soft and chewy.
Oatmeal Chocolate Chip Molasses Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Soft and chewy oatmeal cookies packed with chocolate chips and the rich flavor of molasses, perfect for satisfying any sweet tooth.
Ingredients
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 2 tablespoons unsulphured molasses
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 cup chocolate chips
- 1/2 cup walnuts, chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Add in the molasses, egg, and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, oats, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and walnuts, if using.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewiness, ensure the butter and egg are at room temperature before mixing. Store cookies in an airtight container to maintain softness. You can substitute walnuts with pecans or omit them entirely if preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 85
- Fat: 7
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Frequently Asked Questions
How does molasses affect the texture of the cookies?
Molasses adds moisture to the dough, which helps keep the cookies soft and chewy, making them less likely to become crisp.
Can I substitute walnuts with another nut or omit them altogether?
You can substitute walnuts with pecans or almonds, or you can omit them entirely if you prefer a nut-free cookie.
What type of oats should I use for these cookies?
For the best texture, use old-fashioned rolled oats, as they provide the right amount of chewiness compared to quick oats.
