Name: Oatmeal Molasses Cookies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/3 cup vegetable oil; 1/2 cup brown sugar (packed); 1/2 Cup molasses (fancy or light); 1/3 cup hot water; 1/2 teaspoon vanilla; 1-1/2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon cloves; 1/2-3/4 cups oatmeal (oldfashioned or quick oats, not instant); 2-1/2 cups all-purpose (or nutr-blend, flour)

Easy one-bowl Oatmeal Molasses Cookies. Kids love these soft cookies. Perfect for the lunchbox. Vegan and Nut-free.

Jump to Recipe Print Recipe

This is the cookie for when you want something easy to whip together and easy to eat. These cookies are surprisingly addictive.

I find these soft molasses cookies are loved by kids. Not too sweet, not too spicy. Oatmeal gives the cookies some texture and as a mom, means I can feel better about packing a couple in their lunch box.

How to make Oatmeal Molasses Cookies

This is a one-bowl cookie. So the are quick and easy to whip up. No fancy equipment needed.

In a large bowl, whisk together oil, brown sugar, molasses, and hot water. It will be a relatively thin, well mixed and smooth.

ingredients for one bowl oatmeal molasses cookies — after whisking together wet ingredients in a large bowl, add dry ingredients on top

Add vanilla, baking soda, salt, ginger, cloves, flour and oats. Fold gently to incorporate using a wooden spoon or spatula.

oatmeal molasses cookie batter — fold eerything together until just blended - that's it, a one bowl oatmeal cookie

Drop heaping tablespoons of dough, in round mounds onto cookie sheet. Flatten with fingers if necessary. Cookies will spread as they bake, leave 1-½ inches between them. Bake 8-10 minutes.

Let cookies cool on the baking sheet for 5-10 minutes before moving to a cooling rack.

Notes about making Soft Oatmeal Cookies

Use un-sulphured or fancy molasses for these cookies. Blackstrap is very strong and can be bitter. Don't use Blackstrap in this recipe.
Oats give these cookies some texture and fibre. For a slightly softer, less chewy cookie, use quick or minute oats. I like old-fashioned oats here or large flake oats. But consider quick oats if making these for the kids. Especially little ones that are more sensitive to texture.
Don't use instant oatmeal.
Recipe makes about 30 medium-sized cookies.
Store in an air-tight container for about a week or freeze for about 3 months.

📖 Recipe

Oatmeal Molasses Cookies

Trish | The In Fine Balance Food Blog

Soft, not too sweet, oatmeal molasses cookie. Great for packing in school lunches. vegan.

4.67 from 12 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Cookies and Squares, Snack

Servings cookies

Calories 92 kcal

Ingredients

⅓ cup vegetable oil
½ cup brown sugar packed
½ Cup molasses fancy or light
⅓ cup hot water
½ teaspoon vanilla
1-½ teaspoons baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon cloves
½-3/4 cups oatmeal oldfashioned or quick oats, not instant
2-½ cups all-purpose or nutr-blend, flour

Get Recipe Ingredients

Instructions

Preheat oven to 375 and line baking sheets with parchment.
In a large bowl, whisk together oil, brown sugar, molasses, and hot water until well mixed and smooth. Add vanilla, baking soda, salt, ginger, and cloves. Whisk briefly to incorporate.
Add oats and flour and fold gently until completely incorporated.
Drop heaping tablespoons of dough, in round mounds onto cookie sheet. Flatten with fingers if necessary. Cookies will spread as they bake, leave 1-½ inches between them. Bake 8-10 minutes. Let cookies cool on baking sheet for 5-10 minutes before moving to a cooling rack.