|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.
Oatmeal Gingersnap CookiesIn a mixing bowl cream together well:
1 cup butter
2 cups sugar
1/2 cup molasses
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.
|Would you rather have coffee or coke with your cookies? Or maybe a big glass of milk?
For a printable version of the recipe, click here.