Molasses Oatmeal Cookies

These buttery, rich cookies get a flavor upgrade from einkorn flour, maple sugar, walnuts, and a touch of molasses.

A dash of brandy and the richness of molasses make these hearty oatmeal cookies perfectly spiced. Jennifer McGruther

Soft at the center, crisp at the edges, and warmly spiced, these oatmeal cookies are gently sweetened with maple sugar and rich molasses. Einkorn flour gives them a buttery crumb and a whisper of nuttiness, while old-fashioned oats bring a hearty, satisfying chew. A handful of raisins and toasted walnuts rounds them out with a rustic touch.

Makes about 2 dozen cookies

• 3/4 cup salted butter, softened
• 1 cup maple sugar
• 2 tablespoons unsulfured light molasses
• 2 large eggs
• 2 teaspoons brandy
• 1 2/3 cups einkorn flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fine sea salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins
• 1/2 cup walnuts

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, maple sugar, and molasses together on medium speed until light and fluffy, about 2 minutes. Beat in the eggs, then add the brandy and mix until the batter is uniform and smooth, scraping down the sides of the bowl as needed.