Tested till perfect Lassy Mogs

Lassy Mogs

From Atlantic Canada, this cookie boasts a cornucopia of ingredients, including “lassy,” or molasses. 

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Cookbook: Fall 2010

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 14 minutes
  • Portion size 42 cookies


  • 3/4 cup 3/4cupunsalted butter, softened
  • 3/4 cup 3/4cuppacked Demerara sugar or dark brown sugar
  • 1/3 cup 1/3cupfancy molasses
  • 1 1eggeggs
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1 cup 1cuplarge-flake rolled oats
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspcinnamon
  • 1/4 tsp 1/4tspground cloves
  • 1/4 tsp 1/4tspground nutmeg
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchground allspice
  • 1 cup 1cuptoasted chopped pecans
  • 1/2 cup 1/2cupchopped datedates
  • 1/2 cup 1/2cupraisinraisins
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In large bowl, beat butter with sugar until fluffy; beat in molasses. Beat in egg.

In separate bowl, whisk together flour, oats, baking soda, cinnamon, cloves, nutmeg, salt and allspice. Stir all but 1 cup (250 mL) into butter mixture to form wet dough.

With hands, mix together pecans, dates, raisins and remaining flour mixture to coat; stir into dough.

Drop by rounded 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets; press to flatten slightly. Bake in 350°F (180°C) oven until edges are golden, 14 to 15 minutes. Let cool on pans for 5 minutes. Transfer to racks; let cool completely.

Nutritional Information Per cookie: about

cal 107 pro 1g total fat 6g sat. fat 2g
carb 14g fibre 1g chol 13mg sodium 49mg
potassium 106mg

% RDI:

calcium 1 iron 5 vit A 3 folate 5
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