I could write a list a mile long of ingredients I love in cookies. Luckily, I’ve learned that an amalgamation of all my favorites does not a good cookie make. Still, I have a certain appreciation for the unexpected combos, and these molasses cookies with oatmeal from Martha Stewart sounded just interesting enough to warrant an afternoon baking spree.
Just a word of warning: These cookie are high-time Molasses City. One or two is more than enough to fill your cookie quadrant for the afternoon (or evening, or 3 a.m. — whenever you’re in need of a cookie fix). But they’re crazy chewy and crisp around the edges, which is everything a classic molasses cookie should be.
Adapted slightly from Martha Stewart
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar (plus about ¼ cup more for tops of cookies)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• ½ teaspoon ground clove
• ½ cup butter, melted and cooled
• 1 large egg
• ¼ cup unsulfured molasses
• ¾ cup rolled oats
Preheat oven to 375 degrees. Sift together flour, sugar, baking soda, salt, ginger and clove into a large mixing bowl. Add the butter, egg and molasses, and mix until smooth. Stir in the oatmeal until just incorporated.
Using a 1-inch cookie scoop, scoop batter onto Silpat- or parchment-lined baking sheets, about 1 ½ inches apart. Place ¼ cup of sugar in a small bowl. Dip the bottom of a glass in sugar, and press down on each scoop of dough until it is about ¼ inch thick, dipping the glass in sugar between each cookie (the moisture from the cookie will allow sugar to stick to the glass).
Bake until brown and crisp, about 12 minutes. Cool on a wire rack.
Have you had your cookie fix lately? Any fun desserts on the agenda this week? And in other news, how did you ring in the first day of spring?