Oatmeal Raisin Molasses Cookies (Edit recipe)

I noticed a lot of oatmeal raisin cookie recipes used brown sugar to aid in making them chewy. I decided to expound upon that and just use straight molasses in a higher quantity than you'd find in brown sugar. That paired with maple taste was just, SO GOOD. I couldn't wait to share this one!

20 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	720
Fat:	23 g
Carbohydrates:	114 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	351 mg
Fiber:	9 g
Sugars:	33 g
Calculated per serving.

by tashatindall

Serves: 12

Ingredients

Whisk Together By Hand

Cream Together By Hand + Add to Above

1 cup Coconut Oil, melted, or butter
1 cup Maple Sugar, or regular sugar
1 cup Pure Maple Syrup
0.125 cup Molasses
2 whole Pastured Eggs
1 Tbsp Pure Vanilla Extract

Fold In

3 cups One Degree Organic Oats, rolled, not instant
1.5 cups Raisins

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Stir together ingredients from first section with a whisk.
Cream together ingredients from second section with a whisk.
Combine the above with a spoon. Do not over stir.
Fold in oats and raisins.
Preheat oven to 350F giving the time for preheat to let the oats soak up a bit of moisture in your dough.
Using a 1T cookie scoop, place well packed scoops on a greased cookie sheet (I rub the pan with a wee bit of butter) with about 1-1/2" between.
Bake for 10 minutes. Allow to rest in pan for 5 mins and then transfer to cooling rack. Enjoy!

Notes

This will yield 72 cookies, but they're not giant. Great to share! They may look a bit more brown than a typical oatmeal raisin cookie, this is due to the molasses.