\I don’t know if you guys are early Christmas decorators like me, but we’re officially in the holiday season! And that means cookies. Let this be the first holiday cookie you make this year- it’s a great combo of a molasses cookie and an oatmeal cookie, and you won’t regret anything about it.
I know, it’s only November 2nd. It’s cool okay? Cookie time is all the time in my house, and holidays start real quick. But more importantly, cookie time is now.
I love these ones because the combination of a crackly cookie with the sparkle of sugar is unbeatable. It feels beautiful and festive. The flavors are surprising, and addictive. We’re starting with a typical cookie dough, beating together sugar and butter.
You add in the egg, molasses, and maple extract next. It’s really important to go the extract route here- real maple syrup adds a lot of sweetness and a lot of liquid to get the same flavor across. Maple extract is a solid ingredient for all kinds of baked goods!
Next up we’ve just got flour, baking soda, a touch of cinnamon and salt. I’m adding oats in this step as well. What you end up with is a cross between a typical molasses cookie and a classic oatmeal cookie. I personally think oatmeal cookie dough is the best to eat, and this is no exception!
Roll it in sugar, and bake em up. They’ll crackle and sparkle and I promise they will be everything you’ve every wanted in a late-fall cookie. Enjoy it!
Maple Molasses Oatmeal Cookies
Ingredients
- 3/4 cup softened butter
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 1 1/2 tsp. maple extract
- 2 cups flour
- 1 cup old fashioned oats
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup additional sugar for rolling
Instructions
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Preheat your oven to 350 degrees and line two large baking sheets with parchment paper. Set aside.
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In a large bowl, beat together the butter and sugar until creamy. Beat in the egg, molasses, and maple extract until combined. Add in the flour, oats, cinnamon, baking soda, and salt. Beat until a dough forms, and there are no dry pockets of flour.
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Scoop out balls that are about 2 tablespoons in size. Roll each ball into the additional sugar until fully coated. Bake on a sheet with each dough ball two inches apart for 12-15 minutes, or until the cookies are cracked and set. Cool completely. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Can you substitute vanilla for the maple extract?
Hi Chris! Yes absolutely you can sub that!
Thank you for this yummy recipe!
Are all the recipes on your site adjusted for altitude like they are in your book?
Everything I have baked from your book come out great!
Hi Brent! Thanks for the kind words, I'm glad you like the book!! Yes, I live at high-altitude, so everything I make is made that way!
Big thanks from Santa Fe, NM – altitude 7300” !
This recipe is delicious and worked perfectly! Was looking for a cookie to bring to a party that said “fall” and colder weather, and this fit the bill. I added a 1/2 tsp of ground ginger, but other than that, didn’t change a thing. Oh, well, one other thing….I did roll them in white sugar mixed with big crystal turbinado sugar. Those big crystal gave it even more crunch.
Excellent recipe.
So glad to hear you loved them! These are definitely one of my favorites!
These are delicious!! Crunchy on the outside, chewy in the middle. The maple flavor wasn't as strong as I had hoped, I might add extra next time. But it was exactly what I wanted out of a molasses cookie.
It's suuuuuper dry in Wyoming, so I took a tip from your cookie tips blog post and added two tbsp of milk as I was mixing in the oats and noticed the dough looked a little dry. That was all the help I needed.
Yay!! So glad to hear it!! I love these cookies.
have not been able to stop thinking about these cookies since i made them for my book club cookie exchange last month – they were absolutely delicious! I have questionable confidence baking on a good day, now, recently relocating to Santa Fe my confidence is non-existent 😕 but these baked perfectly, and did I mention they're freekin delicious!! I did make two tiny changes, I doubled the recipe and used 1/4 cup each of molasses and maple syrup bc I didn't have the extract, and I used brown sugar instead of white bc that's what I had in the pantry. About to make a batch bc I keep dreaming of them😋
Oooo yum, I love these ones too! So glad you liked them!!
I made these for my Garden Club's fundraiser. I had no maple extract so substituted with maple syrup. These cookies scream Fall. Easy to make, pretty to look at, and taste great! I am at 5300 feet in Montana. Thanks for posting the recipe.
like the flavor but not as much maple as I hoped and I added a touch of maple syrup– split with vanilla extract. The problem I had was they flattened out SO MUCH. I wanted them a bit hardier— like the picture. Followed recipe exactly and double checked oven temp. Not sure why mine were so flat?
mine spread a lot too!
I’m in Arkansas, where it’s very humid. Will I need to adjust anything in the recipe? These sound amazing ☺️
I’m in Arkansas, where it’s very humid. Will I need to adjust anything in the recipe? The look amazing ☺️
Hi there- Arkansas is at sea level, so you may find that you have to adjust my recipes for that, but not necessarily for humidity in most cases. For this recipe I would reduce the flour by 2 tbs, and increase the leavener by 1/4 tsp.