Perfectly spiced, salty and sweet, crispy on the edges and chewy in the center, these cookies are indulgent, and keep for DAYZ…
These cookies are a delicious find from Sarah at Broma Bakery, a favorite baking site I frequent. The only changes I made were to swap coconut oil for the shortening (it felt right, and works exactly the same way for texture) and an added sprinkling of kosher salt to the top of the cookies before baking. I believe in the changes, but the recipe credit goes all the way to BROMA https://bromabakery.com/ginger-oatmeal-molasses-cookies/
The texture of these cookies is enduring, and crave-worthy. They keep their consistency for days, with the gooey centers staying tender, and the crunchy edges aging with grace. One of the cool tricks here is to wet the flat bottom of a glass, dip it in water, then sugar, and squash the dough into bakable bliss. It might be something to replicate going forward, with just about anything you eat. Finish with a few extra sprinkles of kosher (or malden – go BIG!) salt and you have the ultimate salty sweetness sitch.
Chewy Ginger Oatmeal Molasses Cookies
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup sugar + more (1/4 cup) for coating the cookies
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp cloves OR all spice
- 1/4 tsp salt
- 1/2 cup coconut oil melted
- 1 egg
- 1/4 cup molasses
- 3/4 cup old fashioned oats
- 1/2 tsp kosher salt to finish
Instructions
- Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, sift together the flour, granulated sugar, baking soda, ginger, cloves (or all spice), and salt. Make a well in the center of the dry ingredients and add the melted and cooled coconut oil and egg. Stir well. The dough will be crumbly. You’re doing it right.
- Pour in the molasses and oats and stir everything together until combined.
- Use a large cookie scoop to make large dough balls, placing them 3 inches apart on the prepared cookie sheet.
- Now it’s time to flatten out the cookies. Grab two small bowls and fill one with water and one with granulated sugar. Take a flat bottomed glass, dipping the bottom of the glass in the water and then the sugar. Press the sugar coated bottom firmly into the dough ball to flatten it out, leaving behind a thick sugar coating on top of the cookie. This will give the cookies their signature crunch. Sprinkle with a few grains of kosher salt before baking.
- Bake at 375°F until the edges are golden brown and the centers have puffed up, but are still raw in the middle, about 11 minutes.
- Allow cookies to sit for 5 minutes before transferring to a cooling rack to cool. Enjoy!
Notes
