Oatmeal Molasses Cookies

The internet ate my homework.

And then my dog tried to eat my textbook.

I’m not even exaggerating! I didn’t know that happened for reals, but apparently it does. After watching Chinatown, I cracked open my auditing textbook and Roma started licking and gnawing on the corner. It might be because I spilled tea on it earlier, but that’s beside the point.

Speaking of that, I’ve been spilling things like crazy. I knocked an entire mug of tea onto my desk/keyboard at the office this morning. Last week, I spilled water down my front at least five times in one day. I’m in desperate need of a sippy cup. Or a bib. Probably both.

I also need some more of these cookies. They are my new favorites. They are soft, chewy, and almost good for you since it’s full of oatmeal! We’ll ignore the cup of sugar and stick of butter. I should have known molasses would make cookies awesome. This is some old molasses, too. We’re talking at least a year old.

They do taste like gingersnaps, but without the crunch. I’m a huge fan.

Inspiration: Bake Your Day

Ingredients

• 1/2 cup butter, room temperature [or one stick]
• 3/4 cup brown sugar
• 1/2 cup organic cane sugar
• 1 egg [room temp!]
• 1/4 cup molasses
• 1/2 teaspoon vanilla
• 3/4 cup old fashioned oats
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• pinch of salt
• Sugar for sprinkling

Preparation

1. Preheat the oven to 350° and line a baking pan [or two] with a silpat or parchment.
2. In the bowl of a mixer, beat the sugars and butter until light and fluffy.
3. Add in the egg and mix until combined.
4. Pour in the molasses and vanilla and mix.
5. In another bowl, whisk together the remaining ingredients [flour, oats, spices, baking soda].
6. Add the dry mixture 1/3 at a time, mixing thoroughly after each addition.
7. Once the dough is wet and combined, take a tablespoon of dough and roll it into a ball [the dough can get pretty sticky, and I found wetting your hands can help and/or putting the dough in the fridge for a bit].
8. Space the balls out an inch or two. They spread. A lot. I put eight per sheet and some still ended up touching.
9. Flatten them out with the bottom of a cup or your fingers and sprinkle with sugar.
10. Bake for 10 minutes.
11. Allow to cool completely before removing from the pan. They are super soft and chewy and need to harden up a little bit.
12. Eat. Them. All.