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Molasses Oatmeal White Chocolate Chip Cookies

recipe-molassesoatmealwhitechocolatechi-1-450x450

Total Time: 4 Hours, 45 Mins

Yield: 42 cookies

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Ingredients

  • 2 C. all-purpose flour
  • 1 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 2 tsp. Spice Islands® Ground Ginger
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Clabber Girl® Baking Soda
  • ¼ tsp. Spice Islands® Ground Nutmeg
  • ¼ tsp. salt
  • ¾ C. unsalted butter, at room temperature
  • ¾ C. brown sugar, firmly packed
  • 1/2 C. Grandma’s® Original Molasses
  • 1 egg
  • 1 tsp Spice Islands® Pure Vanilla Extract
  • 1 cup white chocolate chips
  • ¼ cup granulated sugar

Directions

  1. Mix flour, oats, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
  2. Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
  3. Add molasses, egg and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.
  4. Gradually add flour mixture, one cup at a time, on low speed until well mixed.
  5. Fold in the white chocolate chips and evenly distribute as best you can.
  6. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  7. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
  8. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
  9. Store cookies in airtight container up to 5 days.

Molasses Oatmeal White Chocolate Chip Cookies

recipe-molassesoatmealwhitechocolatechi-1-450x450

Total Time: 4 Hours, 45 Mins

Yield: 42 cookies

Ingredients

  • 2 C. all-purpose flour
  • 1 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 2 tsp. Spice Islands® Ground Ginger
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Clabber Girl® Baking Soda
  • ¼ tsp. Spice Islands® Ground Nutmeg
  • ¼ tsp. salt
  • ¾ C. unsalted butter, at room temperature
  • ¾ C. brown sugar, firmly packed
  • 1/2 C. Grandma’s® Original Molasses
  • 1 egg
  • 1 tsp Spice Islands® Pure Vanilla Extract
  • 1 cup white chocolate chips
  • ¼ cup granulated sugar

Directions

  1. Mix flour, oats, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
  2. Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
  3. Add molasses, egg and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.
  4. Gradually add flour mixture, one cup at a time, on low speed until well mixed.
  5. Fold in the white chocolate chips and evenly distribute as best you can.
  6. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  7. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
  8. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
  9. Store cookies in airtight container up to 5 days.

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