MOLASSES OATMEAL WHITE CHOCOLATE CHIP COOKIES
Soft molasses spice cookies with a touch of oats and white chocolate chips to put a twist on a classic cookie.
Provided by Grandma's Molasses
Categories Desserts Cookies Spice Cookie Recipes
Time 4h25m
Yield 42
Number Of Ingredients 14
Steps:
- Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.
- Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add molasses, egg, and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.
- Gradually add flour mixture, one cup at a time, on low speed until well mixed.
- Fold in the white chocolate chips and evenly distribute as best you can.
- Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 17.7 g, Cholesterol 14 mg, Fat 5.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 57.5 mg, Sugar 11.1 g
AWESOME SOFT BAKED CHOCOLATE CHIP COOKIES
This is my FAVORITE chocolate chip cookie recipe. I adapted it from the Original Toll House recipe. They don't stick around too long! The boys and hubby gobble them up!! The only thing I changed from the original was add 3tsp of vanilla instead of 1.
Provided by BoY_MoM_07
Categories Drop Cookies
Time 24m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- PREHEAT oven to 375°F.
- COMBINE flour, baking soda and salt in small bowl.
- BEAT butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- ADD eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- STIR in morsels and nuts.
- NOTE: I like to refrigerate the dough for 15 mins or so, to get it cool. This helps get a chunky cookie instead of a flat one. I also cool my sheets down with cold water in between batches so they don't start to melt before they get into the oven.
- Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- *TIP: To keep cookies soft, store them in an airtight container with a piece of bread.
- PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
- SLICE AND BAKE COOKIE VARIATION:
- PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
- * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
- FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Nutrition Facts : Calories 110.2, Fat 5.9, SaturatedFat 3, Cholesterol 14.5, Sodium 105.4, Carbohydrate 13.1, Fiber 0.7, Sugar 8.3, Protein 1.4
CHOCOLATE CHIP MOLASSES COOKIES
Make and share this Chocolate Chip Molasses Cookies recipe from Food.com.
Provided by The Daycare Lady
Categories Drop Cookies
Time 18m
Yield 90 cookies
Number Of Ingredients 8
Steps:
- In a large mixing bowl, beat the shortening, sugar and molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt;gradually add to creamed mixture. Stir in chocolate chips.
- Roll into 1-in. balls. Place 2 inches apart on ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are firm. Removed to wire racks.
Nutrition Facts : Calories 73.1, Fat 3.5, SaturatedFat 1.3, Cholesterol 4.7, Sodium 49.6, Carbohydrate 10.3, Fiber 0.3, Sugar 6.4, Protein 0.7
SOFT-BAKED WHITE CHOCOLATE CHIP MOLASSES COOKIES
Steps:
- Directions: In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a handheld mixer or a stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat on high speed until light and fluffy, about 2 full minutes. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well on high, scraping down the sides as needed again. Slowly add the dry ingredients to the wet on low speed. Once mixed, beat in the white chocolate chips on low speed until dispersed. Try to avoid overmixing. Cover dough tightly and chill for at least 2 hours and up to 3 days. Remove cookie dough from the refrigerator. If you let it chill for longer than 6 hours, allow to sit out at room temperature for at least 30 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You're trying to obtain a crinkly top. Place back into the oven for 1 more minute. Cookies will be puffy and still appear very soft in the middle. That's ok. Remove from the oven and allow to cool on the baking sheet for ten minutes. Transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for 5 days or in the refrigerator for 7 days. Molasses cookies without caramel may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months. Allow to thaw in the refrigerator overnight and bake as directed.
SOFT BAKED MOLASSES COOKIES
A variation on an old Betty Crocker favorite.These are a holiday staple in our family and you WILL NOT EAT JUST ONE! One of my most guarded recipes, now shared with the zaar community. I hope you enjoy. (recipe easily doubles)
Provided by Babushka
Categories Drop Cookies
Time 59m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 375°F.
- Mix sugars, sour cream, molasses, egg, margarine, and shortening in a large bowl until smooth.
- Stir in remaining ingredients. Do not over mix!
- Drop by rounded tablespoonful onto an ungreased cookis sheet. Place about 2 inches apart.
- Bake time is roughly 10-12 minutes or until the cookies have browned. May be hard to gage by color so bake until almost no indentation remains in center of cookie when touched.
- Cool on wire rack.
- Serve by themselves or dipped in whipped cream!
Nutrition Facts : Calories 173.9, Fat 4.8, SaturatedFat 1.3, Cholesterol 8.6, Sodium 141, Carbohydrate 30.5, Fiber 0.6, Sugar 15.2, Protein 2.5
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