Sorghum Molasses Oatmeal Cookies Recipes

OATMEAL MOLASSES COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.
• In a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts.
• Using a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving.

OLD FASHIONED SORGHUM COOKIES

Steps:

• Preheat your oven to 350 degrees. Prepare your cookie sheet by either spraying with cooking spray or line with parchment paper.
• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and sorghum. Add the spices, baking soda, and salt until combined. Add the flour and mix well.
• Shape into 2-inch balls and roll in the sugar. Place 2 1/2 inches apart on the cookie sheets. Press the cookies down with a fork in opposite directions (like a peanut butter cookie). Bake for 12 minutes or until the tops are cracked. Remove to wire racks to cool.

OATMEAL MOLASSES COOKIES

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Beat butter and sugar until incorporated.
• 3. Add egg and blend well.
• 4. Add molasses and mix until blended.
• 5. Sift together flour, baking soda, salt, cinnamon, cloves and ginger.
• 6. Stir dry ingredients into molasses mixture until incorporated.
• 7. Stir in oats.
• 8. Drop by rounded teaspoons onto ungreased cookie sheet.
• 9. Bake for 8 to 10 minutes.

ADDICTIVE OATMEAL MOLASSES COOKIES

Steps:

• Combine first eight ingredients in a bowl and mix well. In a separate bowl cream together the remaining four ingredients and mix with dry mix. Drop by teasoonfuls on cookie sheet and bake at 325 degrees for 12-15 minutes.

OATMEAL MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees. In large bowl, stir together flour, oatmeal, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer (or hand mixer), cream together coconut oil and sugar until smooth and fluffy. Mix in eggs, molasses, and vanilla. Turn mixer on low and gradually add in dry ingredients until combined. Stir in raisins/walnuts.
• Using a cookie scoop, drop dough onto ungreased cookie sheets or stoneware and bake for 10-12 minutes or until slightly browned. (Don't overbake!) Allow cookies to cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.

SORGHUM COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and orange zest. Combine the flour, baking soda, baking powder, cinnamon, salt, cloves, cardamom and nutmeg; gradually add to creamed mixture and mix well. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Remove to wire racks.

WWII OATMEAL MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
• In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SORGHUM MOLASSES OATMEAL COOKIES

Steps:

• Heat oven to 375 degrees.
• Beat shortening, sugar, eggs an sorghum.
• Stir in flour,soda,salt and cinnamon. Mix well.
• Stir in oats.
• Add in raisins, chips as desired.
• Drop dough by huge tablespoons, about 3" apart on lightly greased baking sheet.
• Bake 8-10 minutes or until lightly browned.

AMISH MOLASSES COOKIES

Steps:

• Position one of the oven's racks in the center and preheat oven to 375F degrees.
• Line cookie sheets with parchment paper or lightly grease them.
• In a large bowl beat together the sugar and shortening until creamy.
• Add the eggs, molasses, and vanilla and beat well.
• In a separate bowl, combine the flour, baking soda, salt, cinnamon, and ginger until well blended.
• Add the dry mixture to the sugar mixture in several additions, alternating with the buttermilk until well combined.
• Drop the cookie dough by teaspoonfuls (or if you want monster-sized cookies, you tablespoons!) spaced 2 inches apart onto the prepared cookie sheets.
• Bake for about ten minutes, until golden around the edges.
• Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes and then transfer them with a spatula to wire racks to cool completely