Sorghum Molasses Oatmeal Cookies
Elevate your cookie game with these irresistibly chewy Sorghum Molasses Oatmeal Cookies, a nostalgic treat bursting with rich, deep flavors and warm spices. Made with the robust sweetness of sorghum molasses, wholesome old-fashioned oats, and a hint of cinnamon, these cookies balance delightful chewiness with a satisfying bite. Optional mix-ins like plump raisins and crunchy nuts add customizable texture and flavor, making them perfect for any occasion. Ready in just 25 minutes, these easy-to-make cookies are ideal for a quick dessert or a comforting midday snack. Plus, their rustic charm and nuanced sweetness make them a standout addition to your cookie jar. Enjoy them fresh or store for later—either way, they're guaranteed to please!
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Ingredients
- 1 cup unsalted butter
- 0.75 cup brown sugar, packed
- 0.25 cup granulated sugar
- 1 large egg
- 0.25 cup sorghum molasses
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 cups old-fashioned oats
- 1 cup raisins (optional)
- 0.5 cup chopped nuts (optional, such as pecans or walnuts)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the egg, sorghum molasses, and vanilla extract to the mixture. Beat until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6
Fold in the old-fashioned oats, raisins (if using), and chopped nuts (if using) until evenly distributed.
Step 7
Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Do not overbake.
Step 9
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
| Serving size | (784.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2799.8 |
| Total Fat 59.7g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1447.5mg | 0% |
| Total Carbohydrate 538.3g | 0% |
| Dietary Fiber 31.0g | 0% |
| Total Sugars 296.1g | |
| Protein 50.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 635.2mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 3324.9mg | 0% |
Source of Calories