Great Food Blogger Cookie Swap- Oatmeal Molasses Cookies

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!

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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
Yields 36
Chewy oatmeal cookies made with coconut oil and molasses.
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Cook Time
12 min
Cook Time
12 min
  1. 2 cups rolled oats (not quick cooking oats)
  2. 1 3/4 cups all-purpose flour
  3. 1 tsp baking powder
  4. 1 tsp baking soda
  5. 1 tsp ground cinnamon
  6. 1/4 tsp kosher salt
  7. 1 1/4 cups granulated sugar
  8. 1/2 cup unrefined coconut oil (melted)
  9. 1 tsp pure vanilla extract
  10. 4 tablespoons Grandma Molasses
  11. 2 large eggs
  12. 1/2 cup chopped golden raisins
  13. 1/2 cup chopped walnuts
  1. Preheat oven to 350 degrees.
  2. Line two cookie sheets with parchment paper.
  3. In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.
  4. In a stand mixer, mix the sugar and coconut oil until combined.
  5. Add the molasses, eggs and mix until combined.
  6. Add the dry ingredients and mix until just combined.
  7. Fold in the raisins and walnuts.
  8. 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.
  9. Bake for 12 minutes. Cool before serving.
  1. If you like chewier cookies, leave the dough as is once you put it on the cookie sheet. If you like crispier cookies, press down with your fingers lightly to flatten.
Adapted from from a recipe by Damaris Phillips
My Kitchen Is Open



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~




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