Best 4 Sorghum Molasses Oatmeal Cookies Recipes
Sorghum molasses oatmeal cookies are a delightful and nutritious treat that combines the rich flavor of sorghum molasses with the heartiness of oatmeal. These cookies are a perfect balance of sweet and savory, with a chewy texture and a hint of spice. Whether you're looking for a quick and easy snack or a special dessert to share with friends and family, sorghum molasses oatmeal cookies are sure to hit the spot.
Let's cook with our recipes!
SORGHUM MOLASSES OATMEAL COOKIES
These cookies are very flavorful, not at all like the typical oatmeal cookie. If Sorghum isn't available in your neck of the woods, you can certainly substitute Molasses. For those that like raisins or chocolate chips, add as necessary. Some of our family doesn't appreciate the taste of chips or raisins, so I make some plain, and some with.
Provided by BakinBaby
Categories Drop Cookies
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 202.9, Fat 6.8, SaturatedFat 2, Cholesterol 15.5, Sodium 156.7, Carbohydrate 32.7, Fiber 2.2, Sugar 14.1, Protein 4.2
SORGHUM COOKIES
Sorghum syrup, a natural sweetener that was a 19th century staple, is making a comeback these days. Our family makes syrup from our homegrown sorghum cane. I use it in baking recipes like these soft, old-fashioned cookies. -Jennifer Kramer, Lynnville, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 133mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
MOLASSES OATMEAL COOKIES
Make and share this Molasses Oatmeal Cookies recipe from Food.com.
Provided by PickledSeeds
Categories Dessert
Time 42m
Yield 50 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together, dough will be thick.
- Using your hands, form into small balls (the size of a radish), and roll in sugar.
- Place on greased cookie sheet, making sure cookies do not touch each other.
- Bake at 350 degrees for 12 minutes.
Nutrition Facts : Calories 95.1, Fat 3.4, SaturatedFat 0.5, Cholesterol 8.5, Sodium 36.6, Carbohydrate 15.2, Fiber 0.7, Sugar 8.1, Protein 1.5
WWII OATMEAL MOLASSES COOKIES
This was my Grandmother's recipe from the 1940's. These cookies use molasses in place of brown sugar, which was one of the items rationed during the war (and harder to get than white sugar, they tell me). To me they're better than regular oatmeal cookies!
Provided by Diana S.
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 13.5 g, Cholesterol 7.8 mg, Fat 4.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 94.8 mg, Sugar 6.5 g
Tips:
- Use old-fashioned oats for a chewier cookie.
- Don't overmix the dough, or the cookies will be tough.
- Chill the dough for at least 30 minutes before baking, to help the cookies hold their shape.
- Bake the cookies until they are just set, to prevent them from drying out.
- Let the cookies cool completely on a wire rack before storing them in an airtight container.
Conclusion:
These sorghum molasses oatmeal cookies are a delicious and healthy snack or breakfast option. They are made with wholesome ingredients like oats, sorghum molasses, and nuts, and they are naturally sweetened with maple syrup. The cookies are also gluten-free and can be made vegan with a few simple substitutions. So next time you are looking for a quick and easy treat, give these sorghum molasses oatmeal cookies a try!
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