\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!

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Maple Molasses Oatmeal Cookies

Servings 26 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

1. Preheat your oven to 350 degrees and line two large baking sheets with parchment paper. Set aside. 

2. 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. 

3. 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! 

Dough-Eyed

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!