Ginger and molasses give a fall flavor to these oatmeal cookies.
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3/4 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1/4 cup mild molasses
1 large Land O Lakes® Egg
1 1/4 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups uncooked quick-cooking oats
1 1/2 cups powdered sugar
1 tablespoon Land O Lakes® Butter, softened
1/2 teaspoon mild molasses
1 to 2 tablespoons milk
Heat oven to 350°F.
Combine brown sugar, 1/2 cup butter, 1/4 cup molasses and egg in bowl. Beat on medium speed until fluffy. Add flour, ginger, baking soda and salt; beat at low speed until smooth. Stir in oats.
Drop dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until edges begin to brown. (Do not overbake.) Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Combine powdered sugar, 1 tablespoon butter, 1/2 teaspoon molasses and enough milk for desired spreading consistency. Spread 1 teaspoon frosting over each cookie.
Molasses comes in different strengths. For more intense flavor, choose strong or Blackstrap variety.
Explore reviews fromour online community
This recipe seems to adapt well to additions of other ingredients (coconut, finely chopped nuts, dried fruits). The mild bite from the ginger & molasses is just right.
The addition of 2 Tbsp raw cacao powder, 1/2 tsp cinnamon, and 1/2 cup finely ground almonds to the batter (just to experiment) made a tasty cookie. I also beat the sugar & butter together until VERY fluffy before mixing in the egg & molasses.
These taste just like those oatmeal sandwiches! Yum