Wednesday, November 17, 2010

Oatmeal Molasses Cookies

A spicy fall treat. 

Oatmeal Molasses Cookies
1/2 cup butter (1 stick), softened
1/2 cup sugar
1/2 cup molasses
2 eggs
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon cardamom (optional)
1 1/2 cups quick-cooking oatmeal
1/2 cup chopped dates or currants (optional)
2/3 cup nuts

1.  Using an electric mixer, cream butter and sugar until light and fluffy (about 3-5 minutes).  Scrape down sides of bowl.  Add molasses and eggs, blending well.

2.  Whisk together flour, soda, baking powder, salt, cinnamon, ginger, cloves, and cardamom (if using).  Add to creamed mixture, mixing thouroughly.

3.  Stir in oatmeal, dates or currents (if using) and nuts.

4.  Line a baking sheet with parchment paper.  Drop dough by heaping teaspoons onto the paper.  Bake at 350 degrees for 8-10 minutes (the cookies are dark because of the molasses, so just keep an eye on them for do.  Cool on a wire rack.

Makes approximately 4 dozen cookies.

*Adapted from The Peach Tree Tea Room Cookbook


Heather said...

well. i just attempted these. :( of course i tried it without any oats or sugar in the house!! silly. i ended up adding more flour and using powdered sugar and a spoonful of brown sugar. they are a bit more like molasses scones. but the fall flavors are still there. so Im calling them scones so i can justify buttering them since they are a bit cakey!

Ginny said...

I am so impressed that you do not have sugar in your house.

Butter makes everything better!