When my husband came home, I looked him in the eyes and told him not to eat the cookies because I had to take them to the cookie exchange. I didn't want to take any chances. I could picture myself going to the bathroom and coming back to six less cookies. I fed him a cookie and told him not to touch anymore because I needed to take three dozen cookies.
My children had so much fun scooping out the dough. (Side note: if you make cookies, you need a small ice cream scooper! I learned that very late in my cookie making.) They couldn't wait to taste the cookies! My house smelled so good as we waited! When they were done, we each tried one. All my kids gave their thumbs up for the recipe.
The next day I went to the co-op with my three dozen cookies. I took my cookies to the area that everyone else had set up their cookie trays. I started talking to another mom and then learned... that I was supposed to make four dozen cookies! They had even sent an email. This is my life. This is me. I pulled a moni! All that counting. All that repeating. This is why I need a personal assistant.
I had also forgotten that I was supposed to bake cookies for A1's science class. A double moni! So what did I do? I went to a local grocery store and bought some cookies from the bakery section. They were freshly baked, but not by me!
This was the first time that I had used this recipe. I really like the taste of molasses, but I wasn't sure how the kids would react. In the end, we all really liked this cookie recipe. The cookie is chewy and the sugar coating gives it a little crunch.
Chewy Molasses-Spice Cookies
adapted from marthastewart.com
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
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
1. Preheat oven to 350 degrees.
2. Whisk flour, baking soda, cinnamon, nutmeg, and salt in medium sized bowl.
3. Set aside 1/2 cup of sugar in a small bowl.
4. With a mixer (stand or handheld), beat butter and remaining 1 cup of sugar until combined.
5. Beat in egg and then molasses. Mixing well after each one.
6. Put one third of the dry ingredients into the mixer.
8. Do the same with the next third, and then the last third.
9. Mix until well combined.
10. Place in refrigerator for 10-15 minutes (to make it easier to handle).
11. Use a small ice cream scooper (approximately 1 tablespoon of dough) to scoop into reserved sugar.
12. Roll balls in sugar.
13. Optional (what I like to do): Cut parchment paper to fit baking sheets. This makes it easier to clean and reuse the pans.
14. Arrange balls on baking sheet. Three inches apart.
15. Bake one sheet at a time, until edges are firm. (10-15 minutes)
16. After taking out of oven, cool on the baking sheets for one minute.
17. Transfer to cookie rack (another must if you are going to bake cookies) to cool.
18. Store in airtight container.