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For years I’ve been trying to find the perfect oatmeal cookie recipe. They’re my husband’s favorite. But I’ve never been able to make them soft and chewy like the kind you can buy at Subway.
He loves those cookies, but he doesn’t like raisins, so even they aren’t perfect.
I was planning to make another less-than-perfect batch of anniversary oatmeal cookies for my husband to ship off to Afghanistan, when I passed the bottle of molasses in the pantry.
What if I could combine the techniques and ingredients in my favorite Crisco molasses cookie recipe with the standard Quaker oatmeal cookie recipe?
Tada! Sound the trumpets! These were really good. They’re still not Subway cookies, but the rich molasses and hint of fall spices make them my new favorite oatmeal cookie recipe.
Hubby should get the box any day. Hopefully, they bring a smile to his face.
- ¾ cup (150 grams) Crisco
- 1 cup (170 grams) brown sugar
- 1 egg
- ¼ cup (70 grams) molasses
- 1 ½ cups (180 grams) all-purpose flour
- 2 cups (160 grams) old-fashioned oats
- 2 tsp. baking soda
- 2 tsp. cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground coriander
- 1/8 tsp. nutmeg
- ¼ tsp. kosher salt
Beat Crisco and brown sugar together. Beat in egg and molasses. In a medium bowl, blend all dry ingredients. Slowly add into sugar mixture. Refrigerate overnight (optional, enhances flavor).
Roll into balls and flatten on silpat-lined baking sheet.
Bake at 350 degrees for 10 minutes. (don’t overcook or they will become too crisp)
