Michael and I generally have the same tastes in food. Of course, there are certain things that one of us loves a little bit more than the other - so Michael will always let me have the last bite of dessert, and I am willing to let him take the extra slice of pizza. There aren't many things that one of us likes and the other truly dislikes, but there is a difference in opinion when it comes to oatmeal cookies. I love oatmeal cookies; Michael doesn't dislike them, but his take is that he would always prefer to have a chocolate chip cookie. So, if hungry and offered an oatmeal cookie, he wouldn't turn it down, but if we're going to make cookies at home he's going to want to go with chocolate chip. This has not been a major source of strife in our household, though, first of all because we're talking about cookies, and second of all because I also happen to love chocolate chip cookies and could never be unhappy if they were around.
However, I wanted to make some cookies last week for my knitting club at school, so I saw my opportunity to give the less favored cookie a moment in the sun. I wanted to make the cookies with molasses, since I think molasses always adds great flavor to baked goods, and I also wanted to use up a few things that we had in our cupboards. I consulted a couple of molasses oatmeal cookies online, including this one from Allrecipes, but I would say that the result, which includes currants, white chocolate chips, and shredded coconut, is my own creation - and I would also say that they came out fantastic. I'm not the only one - Michael also loved them, and the kids at school devoured them. They're chewy, flavorful, and flecked with tiny tart currants and chunks of sweet, melty white chocolate. The oatmeal cookie has finally achieved equal status with chocolate chip!
Oatmeal Molasses Cookies (makes about 20 cookies)
- 1 cup flour
- 1 cup oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 stick butter, at room temperature
- 1/3 cup white sugar
- 1 egg, at room temperature
- 1/4 cup molasses
- 1/2 tsp vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup currants
- 1/4 cup shredded unsweetened coconut
Preheat oven to 350 degrees, and line two baking sheets with parchment paper. In a medium bowl, stir together the flour, oats, baking soda and powder, salt, and cinnamon.
In the bowl of a stand mixer, beat the butter on medium speed until it is smooth, then add the sugar and beat until blended, scraping down the sides of the bowl as needed. Add the egg, mix, then add the molasses and vanilla extract and mix until well combined.
With the mixer on low, pour in the flour mixture in two separate additions, blending well after each (you could certainly do all this mixing by hand or with a hand mixer, too). Remove the bowl from the stand mixer and scrape as much dough as you can off of the paddle and down the sides of the bowl. Fold in the white chocolate, currants, and coconut.
Drop the dough in balls about 2 tbsp in size onto your prepared cookie sheets, spaced about 2 inches apart.
Bake for 10 - 12 minutes, until the cookies are lightly golden on the edges. Let cool on the baking sheets for five minutes and then transfer to a cooling rack.