martha’s chewy molasses cookies

why hello friday!

i feel as though its been an eternity since i last saw you. yes i realize it’s been only 7 days but do you have any idea how long 7 days can feel like?? although if i’m being totally honest, this week didn’t really drag on but it didn’t really fly by either. it felt like a week, no shorter no longer.

what did i do this week you ask?

well for starter’s i went to spin class monday with maddie at 530 IN THE MORNING! ugh. that’s not exactly the way i want to start my week but that evening ended with ryan lochte in a speedo so… then we went to see brave. SO cute! i absolutely love the fact that this disney princess isn’t a traditional disney princess that ends with the happily ever after love story. she’s her own strong person that doesn’t need a guy. loved that.

oh i also made these martha’s cookie madness cookies. they were yummy. as in, i kept half the baked cookies at home so i could eat them. also as in, i was told that they probably wouldn’t last through lunch the day i brought them to work. they remind me of gingerbread cookies but not quite. they would make a perfect pairing to a scoop of ice cream in between two for a super yummy ice cream sandwich… ahem mike.

martha’s chewy molasses cookies

  • 1/2 c unsulfered molasses
  • 1/2 c (1 stick) softened, unsalted butter
  • 1/2 c sugar + 1/4 c for rolling
  • 1 c light brown sugar, packed
  • 2 eggs, room temp
  • 2 tbs vegetable oil
  • 2 c flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • 1/2 tsp salt
  1. mix together the flour, ginger, cinnamon, and allspice together in a bowl; set aside.
  2. beat together butter, sugars, and salt until smooth, about 3 min. mix in eggs, one at a time; follow with the molasses and oil.
  3. reduce speed to low; gradually add in flour mixture and mix until just combined. cover dough with plastic wrap and refrigerate until firm, approximately 1 hr or up to overnight.
  4. preheat oven to 325F. line your pans with parchment paper or a silpat.
  5. using your handy dandy cookie scoop, scoop balls of dough out and roll in the remaining 1/4 c sugar. space the balls about 3″ apart on the lined baking sheets. bake until the cookies are flat and centers are set, 15- 17 min. let cool completely.

a couple things… i’ve been asked about if parchment paper / silpat is necessary. normally, the answer is a light no; not absolutely necessary but definitely useful. in this case, my answer is more a firm yes. see these cookies are pretty sticky and if you were to just use a baking sheet, they would stick and you’d end up with broken cookies pieces. not a bad thing if all you want these cookies for is an ice cream topping but definitely not good if you want cookies. also, and i hate to disagree with martha, these cookies aren’t exactly chewy. they are when they are hot out the oven and not fully cooled but once they are cooled, they are more crispy with a small chewy center. they are exceptionally delicious dipped in a glass of cold milk though.


recipe from: martha stewart’s cookie cookbook


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