Ginger molasses cookies

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I love a good, spicy ginger molasses cookie.  Most of the recipes I tried are just a little lacking in the “bite” department.  The recipe below came from Epicurious, but I tweaked the spices to my liking.  I made a batch for Cliff to take to work, and they were a hit.  Have one of these with a cup of tea in the afternoon…heavenly!

If you’re in Vancouver, a good place to get these ground ginger, allspice, cloves, cinnamon, etc is Parthenon on W. Broadway.  They are about $1 or $2 a little bag, rather than $4 or $5 in the grocery store spice isle.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening at room temperature
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1/2 cup molasses (not robust or blackstrap)
  • About 1/3 cup granulated sugar for tops of cookies

Preparation

Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.

Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.

Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

Chewy brown sugar oatmeal and coconut cookies

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Freshly baked cookies don’t ever last for more than 24 hours in our house.  So after I made these cookies today, I split them into 5 ziplock bags, in the hopes that we can control ourselves enough to only consume 1 ziplock bag worth of cookies a day.  On Friday this week you can all ask me if I still have any cookies left.

I found this recipe on Pinterest.  The cookies are awesome.  I like chewy cookies, so these are right up my alley.

Ingredients

1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla extract
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded, sweetened coconut

Direction

1.) Preheat oven to 350°. Cream together butter and sugars, until they are well-combined.

2.) Add one egg and mix until it’s fully incorporated. Then add the second egg, and the vanilla, and mix until everything is evenly incorporated.

3.) Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed.

4.) Add about 1/2 your flour, and mix until the flour is JUST incorporated. Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated. You don’t want to overmix here, or you’ll end up with tough cookies.

5.) Add oats and coconut, mixing until they’re JUST incorporated.

6.) Roll dough into balls, or use a cookie scoop to evenly portion out the dough . If you are rolling the dough by hand, you’ll want a ball that is a little over an inch in diameter.

7.) Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are veeeery lightly brown, but the center is still light in color and puffy. This will result in a very moist, very chewy cookie.

8.) Let the cookies cool on the baking sheet for about 5 minutes, then move them to a cooling rack. Once they’re fully cooled, they can be stored in a ziploc bag or airtight container for up to a week