i love this cookie. if i wasn’t already married, i could possibly marry it. (sorry honey!)
But i don’t think one of these cookies would look as good in a suit…so fantasy ABANDONED.
so please make these…and then send me some….cuz I fear I might run out soon!
Chewy Ginger Molasses Cookies
(recipe from Martha Stewart’s Cookie Book)
Makes about 36
Ingredients:
-2 cups all-purpose flour (spooned and leveled)
-1 1/2 teaspoons baking soda
-1 teaspoon ground cinnamon
- 2 1/2 teaspoons ground ginger
-1/2 teaspoon ground nutmeg
-1/2 teaspoon salt
-1 1/2 cups sugar
-3/4 cup (1 1/2 sticks) unsalted butter, softened
-1 large egg
-1/4 cup molasses
Directions:
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms. Put dough in the fridge and chill it for at least an hour.
3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.
(cute plate purchased over at www.frecklewonder.com–thanks jenny!)
Please believe me when I say that I am an aficionado when it comes to Oatmeal Raisin cookies!!!! I LOVE them!!! They are simply my all-time favorite #1 cookie. I would take one over ANY cookie…ANY day…Well…maybe if you put a huge chewy ginger molasses cookie in my face I might be tempted…
I was flipping through this month’s issue of EVERYDAY FOOD. They have a lot of the side dishes that I marked to try. Not a lot of the main dishes tempted me cuz we don’t eat pork chops in my household. Never have…Never will. The last page was OATMEAL RAISIN COOKIES. HOLY SCHNITZEL. They were calling my name! I looked through the recipe and saw that I had EVERYTHING I needed to make them with. How awesome is that? Don’t you love it when that happens?
So below you will find the recipe. It’s really simple & classic. I am amazed that there wasn’t a whole stick of butter because they taste SOOO buttery. YUM. I confess that I prolly ate about 10 of them. What can I say? My baby likes them too. He gets that from his momma. I hope you try these because I know they will be a hit for you! Next time I might add some nuts to see how it goes.
Happy cookie making!
xoxoxo
Oatmeal Raisin Cookies
Recipe- from EVERYDAY FOOD
-1 1/2 cups old fashioned rolled oats
-1/2 cup all purpose flour (spooned & leveled)
-1/2 cup raisins
-1/2 teaspoon baking soda
-1/2 teaspoon salt (i actually made it 1 whole teaspoon because I love sweet/salty cookies)
-6 tablespoons unsalted butter, room temp
-1/2 cup dark brown sugar (packed)
-1/4 cup granulated sugar
-1 large egg
-1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. In a medium bowl whisk together oats, flour, raisins, baking soda and salt; set aside. Using an electric mixers, beat butter and sugars until light and fluffy, scraping down the sides as necessary. Add egg and vanilla. Beat until combined. Gradually add oat mixture; beat just until combined.
2. Drop dough by rounded tablespoonfuls, 2 inches apart. Bake until cookies are golden brown but still soft. (12-16 minutes) Cool for 5 minutes on the sheet; transfer cookies to a wire rack to cool completely.
Recipe makes about 24.
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