Chewy Oatmeal Molasses Cookies Recipe (No Mixer)

Name: Oatmeal Molasses Cookies are the Holiday Cookie to End all Holiday Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 90 min
Ingredients: 1 stick (4 ounces) unsalted butter, melted and cooled; 1/2 cup (106g) brown sugar; 1/4 cup (50g) granulated sugar, plus more for sprinkling; 1 large egg; 1/4 cup molasses; 1 teaspoon vanilla extract; 1 2/3 cup (200g) all-purpose flour; 2/3 cup (60g) rolled oats; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt

Plate of oatmeal molasses cookies one with a bite taken out — Simply Recipes / Molly Allen

These chewy oatmeal molasses cookies offer a crisp edge with a soft, gooey center.
You can mix the cookie dough easily by hand without needing a stand mixer or hand mixer.
The dough is easy to make ahead and freezes well for up to two months.

When it comes to cookies, I’m a chewy cookie lover through and through. I’m a big fan of a slightly crisp exterior with a chewy, gooey center for the ultimate play on texture. These old-fashioned oatmeal molasses cookies check all of my boxes.

These cookies come together easily, with no stand mixer or hand mixer required. All you need is a good mixing bowl, a whisk, and a spatula to mix the dough. They require a bit of time to chill in the fridge before baking, but that time plays a key role in developing their flavor and chewy texture. Bake a batch for an anytime treat or double the batch to add these easy oatmeal molasses cookies to your festive cookie boxes, like I plan to do this year.

Chewy oatmeal molasses cookies on a cooling rack one split open to show texture — Simply Recipes / Molly Allen

An Ideal Make-Ahead Dough

Want to prep the dough ahead of time? Since these cookies require an hour of chilling time in the fridge anyway, this is an ideal make-ahead dough. Once the dough is mixed, wrap it in a layer of plastic wrap and either place it in a freezer bag or wrap it in aluminum foil. Keep the dough in the freezer for up to two months and let it thaw in the fridge.

Baking the cookies sooner? Store the dough in the fridge for up to one week.

Easy Variations

A sugared top: Sprinkle a bit of granulated sugar on the cookies when they’re hot out of the oven. Alternatively, you could roll each ball of cookie dough in granulated sugar or a spiced sugar before baking for an all-over sparkly appearance.
Make it salty: A salty version of these cookies would be excellent. Make them with salted butter and sprinkle a bit of flaky sea salt on top just before baking.
Brown the butter: Want even more rich, deep flavor? While melting the butter for the cookie dough, brown it along the way. Then, incorporate the melted browned butter just the same.
Add mix-ins: Raisins are a classic choice to add to this cookie dough. Other options? Incorporate chocolate chips, white chocolate chips, or chopped pecans. Stir them into the dough before chilling and baking.
Finish with a drizzle: Want to dress up your cookies? Make a simple powdered sugar glaze to drizzle over the top. You could also top them with melted semi-sweet chocolate or white chocolate.

Chewy Oatmeal Molasses Cookies

Prep Time 20 mins

Cook Time 10 mins

Chilling time 60 mins

Total Time 90 mins

Servings 24 servings

Yield 24 cookies

Keep Screen Awake

1 stick (4 ounces) unsalted butter, melted and cooled
1/2 cup (106g) brown sugar
1/4 cup (50g) granulated sugar, plus more for sprinkling
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
1 2/3 cups (200g) all-purpose flour
2/3 cup (60g) rolled oats
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Whisk the wet ingredients:

In a large mixing bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, molasses, and vanilla extract.
Combine with the dry ingredients:

In a medium bowl, whisk together the flour, oats, baking soda, ginger, cinnamon, nutmeg, and salt. Using a rubber spatula or wooden spoon, stir the dry ingredients into the butter mixture until well combined.
Chill the dough:

Chill the dough in the mixing bowl in the refrigerator for at least 1 hour.
Preheat the oven to 350°F.

Arrange the oven racks in the upper-middle and lower-middle positions. Line two baking sheets with parchment paper.
Scoop and form the cookies:

Using a 2-tablespoon cookie scoop, scoop the dough into 24 portions onto the baking sheets, with 12 to a sheet. Flatten each dough mound slightly.
Bake the cookies:

Bake the cookies until the exterior edges are set, but the centers are still soft, about 10 minutes.

Remove from the oven and sprinkle the tops with granulated sugar, if desired. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Store the cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Molly Allen

Nutrition Facts (per serving)
113	Calories
4g	Fat
17g	Carbs
2g	Protein

Nutrition Facts
Servings: 24
Amount per serving
Calories	113
% Daily Value*
Total Fat 4g	6%
Saturated Fat 3g	13%
Cholesterol 18mg	6%
Sodium 103mg	4%
Total Carbohydrate 17g	6%
Dietary Fiber 1g	2%
Total Sugars 9g
Protein 2g
Vitamin C 0mg	0%
Calcium 16mg	1%
Iron 1mg	4%
Potassium 81mg	2%
*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. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.