Sunday, November 6, 2011

Mom's Molasses Cookies

What says Fall more than Molasses cookies?  Pretty much nothing... that's what! It's 8am on a Sunday and I'm baking cookies!  Our son is home this weekend, and was totally pumped to eat cookies for breakfast.  I mean, why not?

This is one of most favorite cookies of all time.
Don't ever look to see how many times that I say this.
I love,love, love cookies.  They are better than cake or pie in my book.

This is a childhood favorite. we made these cookies all the time as kids. Inexplicably, we mixed this dough in a saucepan... yeah, weird, huh?  But in thinking about it now, it just might be the perfect way for a kid to keep hold of the bowl while mixing without making a mess. 

 I'm calling this Mom's Molasses Cookies because it's my mom's recipe... I think.  (She's sure to call me to give me the download on exactly the history when she reads it)
This is one recipe that I don't mess around with.  This is the way we always made it, therefore I always try to do it the old way.  But, I have been thinking of reducing the oil in this recipe to about 2/3 and even increasing the molasses to a 1/3.  Not sure how it will work out... maybe I won't mess with a classic.

Makes about 36 cookies

3/4 cup vegetable oil
1 cup sugar
1/4 cup molasses
1 egg
1 tsp baking soda
2 cups flour
1/2 tsp ground cloves
1/2 tsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp salt

Extra white sugar, or Turbinado "raw" Sugar for rolling the cookies in before baking.Turbinado

Preheat oven to 375 degrees F

Mix the oil, molasses and sugar together.  I like to measure the oil, then add the molasses in the same container.  It's so much easier to get all that sticky molasses out of the measuring cup that way!

Beat the egg and add to the molasses mixture.  Combine the dry ingredients and add to the wet mixture.  As you can see below,  I often skip the part where you are supposed to mix the dry before adding to the wet.  Uh oh, now my secret is out.
Mix well. 

Add Turbinado or 'raw' sugar to a small dish.  Scoop cookies into rounds and roll in the sugar.  Add to a baking sheet and bake for 8-10 minutes.  I've never had an issue with these cookies sticking to the pan, but I do use a silpat liner these days which makes it so easy!

If you want CHEWY molasses cookies, bake for 8 minutes and let cool for 3-5 minutes before removing to a rack, or plate.

If you want CRISPY & CRUNCHY molasses cookies, bake for 10 minutes and remove right away to a rack.

Both ways are really good, so it's up to you!

1 comment:

  1. I like how there are still bits of granulated sugar once cooked -looks delicious!