Chewy Oatmeal Molasses Cookies

Oatmeal Molasses Cookies
Diana Rattray
Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 36 to 48 servings
Yield: 3 to 4 dozen
Nutrition Facts (per serving)
73 Calories
2g Fat
12g Carbs
1g Protein
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Nutrition Facts
Servings: 36 to 48
Amount per serving
Calories 73
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 80mg 3%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 1g
Vitamin C 0mg 0%
Calcium 10mg 1%
Iron 1mg 3%
Potassium 65mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These oatmeal molasses cookies are wonderfully chewy and make a delicious addition to your cookie jar recipe arsenal. The cookies are filled with the fragrant flavors of dried ginger and cinnamon and have just the right amount of spice. They make a great breakfast cookie served with some fruit, in addition to being an ideal lunch box treat or coffee break pick-me-up. Oatmeal cookies are a staple in American kitchens, and everyone has a favorite combination. Our simple recipe can be used as a template for you to experiment with to add ingredients like chopped pecans, walnuts, almonds, or macadamia nuts. Add semisweet chocolate chips, raisins, dates, or Craisins, too. Or use sunflower seeds or pepitas if you want to keep the cookies allergen free. These vegetarian cookies are dairy free and use vegetable shortening instead of butter, so they are great to offer to people who abstain from eating dairy for personal or dietary reasons. If you want to serve a vegan version, replace the egg with half a mashed banana or 1/4 cup of applesauce.

Oatmeal is a wonderful and versatile ingredient to have at hand. Commonly known as a breakfast ingredient, oatmeal is versatile in baking as it adds texture and flavor to quick bread, muffins, and cookies. Besides providing great amounts of fiber, oatmeal is also high in protein and is an excellent source of vitamins and minerals. One cup of quick-cooking oats like the ones used in this recipe provides 300 calories, 12 grams of protein, and 7.4 grams of fiber.

Our other key ingredient for these delicious cookies is molasses, a syrupy product derived from boiling sugarcane to a thick consistency. You could use any molasses for the recipe, but blackstrap will give a richer flavor. Blackstrap molasses has also caught more bakers' eyes because its nutritional benefits are numerous. It is, for example, a great source of selenium, magnesium, calcium, and iron. Half a cup of molasses, like the serving used in these cookies, provides 408 milligrams of magnesium, or more than a 100 percent of the recommended daily intake of 400 milligrams per day for men and well more than the 310 milligrams daily for women. And there is 2,470 milligrams of vitamin K, also over 100 percent of the daily recommendation of 1,600 to 2,000 milligrams per day for adults.

This recipe makes three to four dozen cookies depending on the size. Any cookies that aren't eaten fresh can be kept in a tightly covered container or food storage bag for up to five days or frozen for up to three months. To eat cookies after they've been frozen, thaw at room temperature.


  • 1 cup sugar

  • 1/2 cup vegetable shortening

  • 1 teaspoon pure vanilla extract

  • 1 large egg

  • 1/2 cup molasses

  • 2 cups all-purpose flour

  • 1 scant teaspoon salt

  • 1 1/4 teaspoons baking soda

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ground ginger

  • 1 cup quick-cooking oats

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F / 190 C / Gas 5. Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat. Cream the sugar and shortening together in a large mixing bowl with the help of an electric mixer or whisk.

  3. Add the vanilla extract, egg, and molasses. Beat the mixture until it is well blended.

  4. In a medium-sized bowl, combine the flour, salt, baking soda, cinnamon, and ginger.

  5. Add the dry mixture to the creamed shortening and egg mixture; mix well.

  6. Fold in the quick-cooking oats into the dough.

  7. Shape the mixture into 1-inch balls or drop the dough from a small cookie scoop onto the prepared baking sheet.

  8. Bake in the preheated oven for 10 to 12 minutes. Cool the cookies completely before eating.

  9. Enjoy.

Article Sources
The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Quick Oats, Dry. FoodData Central. United States Department of Agriculture.

  2. Molasses. FoodData Central. United States Department of Agriculture.