Deedles Dish in a Nutshell

I am a Midwestern girl from a long line of cooks who doesn't think cooking needs to be complicated. Enjoy the recipes!

Wednesday, December 28, 2011

Giant Molasses Cookies

And the holiday cooking continues!!! Once again, I surprised myself with the baking skills.  My team at work was definitely excited to see these cookies walk in the door the meeting before Christmas and they did not disappoint.  Chewy, gooey, delicous-y...such a good holiday treat.

Giant Molasses Cookies
1 1/2 cups butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups all-purpose flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt
1/4 cup chopped pecans (optional)
3/4 cup sugar (separate from above to roll cookies in prior to baking)

In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and molasses.

Combine the flour, ginger, baking soda, cinnamon, cloves and salt in a separate bowl.  Gradually add to creamed mixture and mix well.  Fold in pecans if using.

Shape into 2 inch balls and roll in sugar.  Place 2 1/2 inches apart on ungreased baking sheets.  Bake at 400 for 16-18 minutes or until tops are cracked.  Remove to wire racks to cool.

For those of you in high altitude, I had to alter a few parts of this recipe to make sure it didn't fall apart here in the Mile High City.  Apparently, after some research, I discovered that water boils at a different tempterature in high altitude which is why baking can be a bitch.  They recommend increasing the cooking temperature and cooking for longer as well as adding a little more flour.  Here's what I did: Add 1/2 cup of flour to make it an even 5 cups.  Cook at 420 degrees and watch the bottoms carefully.  Mine ended up baking for approximately 15 minutes.  I also baked the cookies on partment paper to avoid burning the bottoms.

Here they are in all their glory! These were so soft and yummy and a hit with my family over Christmas as well.


Good eatin',


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