For this year’s Great Food Blogger Cookie Swap I made Oatmeal Molasses cookies. It was my first time making them and I adapted them from Damaris Phillips’ recipe. I am not a fan of oatmeal cookies usually but these are so good!
This year I found my cookie packaging in October and had it ready for when the swap came around. I sent these cute little boxes with a Christmas tea towel.
Photo Credit to Deborah at Little Flour Microbakery for the photo below. Love it!
Before I share the recipe with you let me tell you about the cookies I received.
I received cookies from Meggan at Culinary Hill. These were probably my favorite. She sent some homemade Pizzelle Italian Cookies. When I opened the package I worried they might be too sweet but they were PERFECT!
I received cookies from Valerie Brett. She is a yoga instructor based out of Hawaii. She sent me some Mint Dark Chocolate M&M Cookies.
My last box of cookies came from Katie at 24 Carrot Life. They were Peanut Butter M&M cookies.
It’s always so fun receiving cookies in the mail but my favorite part is getting to send cookies to others!
Oatmeal Molasses Cookies
Ingredients
- 2 cups rolled oats not quick cooking oats
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 1/4 cups granulated sugar
- 1/2 cup unrefined coconut oil melted
- 1 tsp pure vanilla extract
- 4 tablespoons Grandma Molasses
- 2 large eggs
- 1/2 cup chopped golden raisins
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees.
- Line two cookie 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, eggs and mix until combined.
- Add the dry ingredients and mix until just combined.
- Fold in the raisins and walnuts.
- Spray your hands with coconut oil before you handle the dough and then make balls the size of a walnut and place 1/2 to 1 inch apart on a cookie sheet. I fit 8 to a cookie sheet comfortably.
- Bake for 12 minutes. Cool before serving.
Notes
I am already looking forward to next year’s swap! Thank you to Julie from The Little Kitchen and Lindsay from Love & Olive Oil for hosting this awesome event!
~Mrs Galvan~
I love the packaging you used this year!! And your cookies look great too, of course. 🙂 Merry Christmas!