Big Soft Chewy Molasses Cookies
Nov 1, 2012 18:39:28 GMT -5
Post by PrisonerOfHope on Nov 1, 2012 18:39:28 GMT -5
Big Soft Chewy Molasses Cookies
1 1/4 cups sugar
1 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. ginger
1 cup light molasses (can mix 1/2 cup dark molasses with 1/2 cup Karo
syrup)
2 beaten eggs
1 cup salted butter, melted
2 tbs. hot water
4 cups quick-cooking oatmeal
4 cups flour
1 1/2 cups raisins
1 cup chopped nuts
Approx. 1/2 cup sugar for topping
Put the sugar in mixing bowl, turn on low, and add salt, baking soda, and ginger. Add the cup of molasses and keep mixing until everything is thoroughly blended. Add the beaten eggs; mix well, then add the melted butter and 2 tbs. hot water.
With mixer still on low, add the oatmeal in one cup increments, mixing after each addition.
Add the flour in one cup increments, mixing after each addition.
Add the raisins and nuts, mixing thoroughly - dough will be thick.
Cover bowl with plastic wrap and refrigerate for at least an hour.
Roll the chilled dough into 2 1/2" balls with your fingers. Roll the ball in the bowl of sugar, and place on greased cookie sheet. Flatten to 1/4" thickness with a wide metal spatula. Cookies should be 2-3" apart.
Bake at 375 for 9-10 minutes, until slightly brown around the edges.
Remove from oven and let cook on cookie sheet for a minute before removing to a wire rack. Store tightly covered.
1 1/4 cups sugar
1 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. ginger
1 cup light molasses (can mix 1/2 cup dark molasses with 1/2 cup Karo
syrup)
2 beaten eggs
1 cup salted butter, melted
2 tbs. hot water
4 cups quick-cooking oatmeal
4 cups flour
1 1/2 cups raisins
1 cup chopped nuts
Approx. 1/2 cup sugar for topping
Put the sugar in mixing bowl, turn on low, and add salt, baking soda, and ginger. Add the cup of molasses and keep mixing until everything is thoroughly blended. Add the beaten eggs; mix well, then add the melted butter and 2 tbs. hot water.
With mixer still on low, add the oatmeal in one cup increments, mixing after each addition.
Add the flour in one cup increments, mixing after each addition.
Add the raisins and nuts, mixing thoroughly - dough will be thick.
Cover bowl with plastic wrap and refrigerate for at least an hour.
Roll the chilled dough into 2 1/2" balls with your fingers. Roll the ball in the bowl of sugar, and place on greased cookie sheet. Flatten to 1/4" thickness with a wide metal spatula. Cookies should be 2-3" apart.
Bake at 375 for 9-10 minutes, until slightly brown around the edges.
Remove from oven and let cook on cookie sheet for a minute before removing to a wire rack. Store tightly covered.
