Muscovado oatmeal cookies are dark, stormy, and mysterious. I call these my Dark & Stormy cookies and after one bite, you will get it! These chewy oatmeal cookies have the crispest edges and tiny pockets of muscovado sugar and plump raisins studded throughout. These are oatmeal cookies elevated in flavor and texture. Warning, Once you start using muscovado sugar in your oatmeal cookies, you may never go back!
I’ve found myself loving the darker side of food these days. I’m all about Rye and Oat Flours, Campari, Smoked Honey, Savory Scones. The list goes on. I did just have a birthday that made me feel like my youth is slipping away faster than a well oiled beach ball. So maybe I’m more mature now, who knows. But this surge towards sultry ingredients means I’m bringing on smokey, less sweet, rich recipes that have bold flavor punches. I’m trying to live my best life and these Muscovado Oatmeal Cookies are just the beginning.
I feel like I was just writing about the beginning of school, but here we are are, already done with Fall Break. Fall Break was a glorious four days of jam packed fun activities. We started with the zoo. Then had to leave only a couple hours later due to major griping from the kids. They wanted in the stroller, then out, then back in. It went on like that for the entire jaunt through the zoo. Anyone with little ones knows the drill. And I’ll admit I partook in that griping. But I was so hungry that I was snapping at Grant for not getting me a pretzel with cheese by 11 am. Don’t mess with me when I get hungry, I metaphorically bite.
Then the girls had their music class. Bea is learning the drums…Save me. Tilly is on piano. Which means she is banging keys until they may break off. But they have a very patient and wonderful music teacher who I sympathize with every Saturday. Their school held a rock concert where the teachers performed, so the girls went. Then of course had to leave due to major griping. Are you starting to see a pattern with them?!
The rest of the weekend we made pasta art with glitter glue, and went furniture shopping. Now it’s all over and back to school this morning and I am somewhat relieved!
Speaking of school, I am blown away by how much parent involvement goes on with each class. Who is with me? I’m trying to keep up, but it honestly gets pretty overwhelming how many volunteer opportunities are out there. I am in awe of all the room parents and people who take control of the trivia nights, fundraisers, etc. I admittedly wouldn’t be able to do all of that.
But I have been a mystery reader and volunteered for an art project so far. I still feel a bit like the hermit parent who hides from too much socializing. I’m beginning to think I have some school social anxiety going on. Send me your thoughts on how much you were or are involved in your kids’ schools. And also, let me in on some good ways to contribute since donating baked goods is now a no-no.
The first time I opened a bag of Muscovado sugar I swear I heard the rumbling of thunder somewhere, because this ingredient is truly intense. I first had this type of molasses enriched sugar in Europe, where brown sugar means something completely different than the brown sugar we have in the USA.
Muscovado sugar is deep brown unrefined cane sugar that has natural molasses and a touch of bitterness. This sugar is not only rich in color, it is intense in flavor as well that is likened to toffee.
In Sri Lanka and India there is a similar type of unrefined cane sugar called Jaggery. I use this often in baking an savory dishes as well. Muscovado and Jaggery are both minimally refined and have unique and dark flavor profiles.
Since Muscovado sugar is an excellent choice for baking cookies like these Oatmeal Cookies or Gingerbread Cookies, it would be a flavorful way to change up your holiday baking. This type of dark, molasses rich sugar blends best with warm spices. These oatmeal cookies will get and keep attention!
Muscovado Oatmeal Cookies
To make these dark and stormy oatmeal cookies, use your stand mixer fitted with the paddle attachment. Preheat the oven to 360 degrees and line two baking sheets with parchment paper. Make sure to use room temperature ingredients for these Muscovado Cookies.
Start by creaming your butter and sugars for five minutes, until fluffy and pale.
In the meantime, whisk up your flour, baking powder, salt, and cinnamon. Set this aside.
Scrape down the bowl of the mixer before adding eggs and pure vanilla extract. Then continue mixing on medium speed for another three minutes. Then scrape down the bowl and put the mixer on the lowest speed. Gradually add in the dry ingredients. Once incorporated, finish with the raisins.
Then use a large cookie scoop to scoop out 6 cookies per baking sheet. Bake the cookies for 12-14 minutes, until they are brown and crisp around the edges but still slightly under-baked in the center. Allow them to cool on the cookie sheets for a couple of minutes before removing them to cooling racks.
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Muscovado Oatmeal Cookies
hese chewy oatmeal cookies have the crispest edges and tiny pockets of muscovado sugar and plump raisins studded throughout. These are oatmeal cookies elevated in flavor and texture.
- 1 cup unsalted butter room temperature
- 1 cup muscovado sugar
- ¼ cup granulated sugar
- 1 tablespoon maple syrup
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups AP Flour or use a mixture of half whole wheat and half white flour.
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¾ teaspoon fine sea salt
- 3 cups old fashioned oats
- 1 cup raisins or currants or dried cranberries
- ½ cup walnuts or pecans
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Use a stand mixer with paddle attachment to cream butter with sugars for 3 minutes, until fluffy.
Then scrape down the sides and bottom of the bowl. Add eggs, vanilla, and maple syrup. Beat another 3 minutes. Scrape down bowl before adding the dry ingredients below.
Meanwhile, sift together the flour with the spices, salt, and baking soda.
Turn mixer to lowest setting. Grandually add in the flour mixture.
Then finish with the dried fruit and nuts.
Scoop 2 tablespoons of cookie dough onto cookie sheet. Do this so you have 6 scoops per baking sheet, spaced two inches apart.
Bake 11-14 minutes.
Cool on baking sheets for a few minutes before removing to cooling racks.
For a Christmas twist, swap raisins for white chocolate chips and the nuts for dried cranberries.
If you cannot find muscovado sugar, use dark brown sugar.