I thought I did with my biscuit to lift Really. In Fact I had big plans for not cooking anything up before Christmas so I can give my body a bit of a pause in candy. (You-so I do not end up with a baby of 11 lb ...) But then- I felt an impulse to bake cookies to send with my sisters who left today to Wisconsin for Christmas. It is my first year in my 30 years of not being with my family, but the rest of the crew NYC is actually taking a road trip fun house and wanted to give them some treats for the trip.
I did a lot of the last night, without the intention of the blog, (you see that I had everything planned for a different job today) but they were so good and so incredibly easy that I had to wake up early just to take pictures before sending them with the sisters. (And then, when Andy got last night and heard that he was allowed one of them as I sent the rest, he quickly ran to the store to buy more flour to me that I can do it his own lot.) You guys need this recipe. These cookies are so delicious and exactly what I wanted. They are crisp and crackly slightly, with super-soft middles and a lot of flavor molasses. Also, I used olive oil in place of butter in them that makes them just a little healthy?
Also- after sharing two fancy recipes that week I felt the strong need to give you a more easy as pie recipe before baking vacation is over. If you want to add a greater variety of cookie to your spreadsheets they can be cooked and done in no time. Seriously- they are the easiest. I will share my last recipe for a festive Christmas breakfast on Monday, then take a few days off to enjoy a quiet Christmas NYC with Andy while we're still a party of two. Have a great weekend!
- ⅔ cup vegetable oil *
- ½ cup sugar
- ½ cup brown sugar
- ¼ cup molasses
- 1 egg
- 1 teaspoon of ginger **
- cinnamon 1 teaspoon
- ½ teaspoon cloves
- ½ vanilla extract teaspoon
- 2 teaspoons of baking soda
- 2 cups and 2 tablespoons all-purpose flour
- for rolling sugar (optional)
- Preheat oven to 350. Prepare a baking sheet with parchment paper or a Silpat. Put aside.
- In a large bowl, combine oil and sugar, whisking until smooth. Add molasses, vanilla and egg and beat until well-combined.
- Sprinkle spices, baking soda and flour to the wet ingredients and fold together gently with a spatula or a wooden spoon.
- Or just scoop out the dough on the cookie sheet 2-3 inches and bake as it is, or roll the sugar 1½ sized balls and place on cookie sheet.
- bake for 8-10 minutes until the edges are set and middles are cracked. Place cookies a piece of wax paper to cool. Cookies remain soft up to a week in an airtight container in the air.
* These cookies are not too spicy let shine the molasses flavor. If you want more use of spices heaping teaspoons of ginger and cinnamon.
Recipe adapted from: All revenue