You might hear me say this again, but, “These are my favourite cookies!” I might have just lied, but I don’t know it yet, because right now I believe it.
After two and half years of living in the Netherlands, I haven’t make anything but almond cookies, chocolate chip cookies and cut-outs – not because I don’t love baking. (Because, I really do love baking.) And anyone who really knows me, knows I could bake all day; it’s a stress relieving method for me. The reason I haven’t baked many cookies, or well, anything comparable to what I might’ve done in the states is that my oven is smaller than your average microwave and fidgety at that and imagine only being able to bake, at maximum, 8 cookies at a time! But, alas, I’ve learned to cope, even though I’ve been asking very nicely for about two years for a new, slightly larger, less fidgety oven, from my husband, sadly, I don’t think it’s happening any day soon.
Finally, the craving for these cookies has overcome my angst towards my teeny oven, and I just went for it. This recipe is inspired, but modified from Martha Stewart. And, because I don’t usually stock butter in the house, unless I’m making lasagne, cookies or risotto – well, I just forgot to buy it. And, doing as my Italian Mother-in-Law, Alberta, replacing the butter with little olive oil(the original recipe calls for 3/4 cup of butter, but you don’t need anywhere near that amount of oil to substitute or your cookies would be greasy frisbees). Don’t be scared. I promise that the overwhelmingly strong and pungent flavours of molasses, ginger and cinnamon, when combined, waaaayyy overpower any hint of olive oil that you could ever detect! Seriously. I don’t mess around with baking! And I usually use tons of butter, not to brag or anything.
Chewy Molasses Cookies
2 Cups Flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg(preferably freshly grated)
1/2 tsp salt
1/3 cup olive oil
1/4 cup molasses
1/2 tsp freshly grated or ground ginger(optional)
1/4 cup granulated white sugar
- Preheat oven to 350′
- In a med bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt
- With an electric mixer, beat olive oil and dark brown sugar, until combined
- Beat in and molasses and ginger
- Reduce speed to low, gradually mix in dry ingredients, just until a dough forms
- Roll dough into balls, approx 2 tbs, or use a 2 tbs levered ice cream scoop for conformity; the dough is very sticky! Roll balls in shallow dish with white sugar.
- Arrange balls on baking sheets. Bake one sheet at a time(for optimum cracking). bake 10 – 12 mins.
This dough is so sticky! In fact, it bent my levered ice cream scoop – don’t worry, I bent it right back.
And a closer look. Yes, they are very chewy and gone in one and a half days. My husband didn’t care for the ginger, but he’s a picky Italian boy, so don’t listen to him. Put that ginger in there if you like it! It’s good for you! It prevents cancer and helps settle your tummy! Yadayada – healthy, healthy… or something like that!