Ingredient: molasses

Soft & Chewy Oatmeal Raisin Cookies

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 Soft & Chewy Oatmeal Raisin Cookies
Steve loves these! He called them "grandma's cookies". Give them a try, they are really good!
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Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Recipe Notes
  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
  2. Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
  3. Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  4. Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.
  5. Adapted from Loaded Oatmeal Cookies & Oatmeal Creme Pies. Recipe originally published on Sally’s Baking Addiction in 2014.
  6. You can sub chocolate chips for raisins, sub at a 1:1 ratio.

I increased the cinnamon from 1 1/2 tsp to 2, and added ground cloves. Yummy!

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Nutrition Facts
Soft & Chewy Oatmeal Raisin Cookies
Amount Per Serving
Calories 228 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg 5%
Sodium 93mg 4%
Potassium 98mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 19g
Protein 5g 10%
Vitamin A 3%
Calcium 11%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Gingerbread Cookies

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 Gingerbread Cookies
This recipe and I have converted many to gingerbread fans. Thank you, King Arthur Flour bakers! Very soft and flavorful, I really like these. Easy to bake, fun to decorate!
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Rating: 0
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Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
  2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
  3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. The dough will be very soft and sticky, but don't be tempted to add more flour; it'll firm up once it's chilled.
  4. Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
  5. Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup.
  6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Roll the dough 1/8" to 1/4" thick; the thinner you roll the dough, the crispier the cookies will be. Flour both the top and bottom of the dough if it starts to stick. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.
  7. Cut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste.
  8. Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.
  9. Decorate the cookies with Royal Icing or Simple Cookie Glaze and food safe markers.
Recipe Notes

Original Recipe: https://www.kingarthurflour.com/recipes/gingerbread-cookies-recipe

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Nutrition Facts
Gingerbread Cookies
Amount Per Serving
Calories 158 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Cholesterol 16mg 5%
Sodium 95mg 4%
Potassium 73mg 2%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 10g
Protein 3g 6%
Vitamin A 3%
Vitamin C 0.1%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.