And What Do You Do With Molasses?

Not far from our town, located next to the highway and near an Amish-Mennonite community is a Bulk Buy Store. It is owned and staffed by people from that community. There's no fancy packaging in this store, rather most items are measured into bags or  little plastic containers and given a plain label. Its a frugal way to purchase a variety food items. There are certain things that I always buy there: spices, grains like flax seed or quinoa, assorted sprinkle decorations for cookies and cakes and saf-instant yeast which comes in a one pound package, is the best, and lasts me for months (I keep it refrigerated). Its a bit out of the way for me, so I don't go there often and when I do, I want to be sure to pick up everything I need. You would no doubt make a list, but I always think I'll remember everything and sometimes I do. 

Soft in the middle, crispy on the outside. Perfect!

One day I was shopping at the store when I saw a bottle of molasses. I immediately thought about Oatmeal Gingersnap Cookies, which may be the best cookie ever and decided to make some. As I recall it was a huge bottle and a bit pricey. Never mind, by now I could almost taste those cookies! At the check-out, the proprietor looked a little doubtfully from me to my big bottle. Finally, she said, "Did you want that molasses for, um, digestive problems?" A pause. And then I blurted, "No, I just want to make cookies!" 

"Oh, well then I'll get you some from the back." And she came back with my molasses in a jelly jar (it had been sterilized she assured me) with a Bulk Store label.

If you've ever been disappointed with hard, overpowering Gingersnaps, give them another try! This recipe makes delicious cookies  that are soft in the middle, crispy on the outside with a mild, spicy taste and chewy texture.

The cast of ingredients. In addition to the molasses, the ginger and cloves were Bulk Store purchases.
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Oatmeal Gingersnap Cookies
In a mixing bowl cream together well:
1 cup butter
2 cups sugar
1/2 cup molasses
2 eggs

In a separate bowl mix together:
3 cups flour
1 1/2 cups quick-cooking oatmeal
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cloves

Add to creamed ingredients and mix well. Form into 1-inch balls and roll in sugar. Place on a cookie sheet and bake in a 375 degree oven for  8-10 minutes. Remove from oven and let stand for a minute before removing from cookie sheet. Allow to cool on rack.

Ready for the freezer. I often place these in a freezer bag.
This is a quite large recipe. If desired, it may easily be halved.  However, I usually make extra dough into 1 1/2 by 4 inch logs, cover completely with plastic wrap and freeze for quick cookies at a moments notice. To bake frozen dough, slice, roll in sugar and add a few minutes to your baking time. Love to have these on hand.

Would you rather have coffee or coke with your cookies? Or maybe a big glass of milk?
Saturday Dishes

For a printable version of the recipe, click here.

1 comment:

  1. Thanks for bringing these by Saturday Dishes. Great idea to have a smaller amount ready to bake. I can't wait to make these and smell them.

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa


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