Tuesday, December 20, 2011

Soft Molassas Cookies with White Choclate Chips

Every year around the holidays the playgroup Lillian and I are part of does an annual cookie swap. Everyone brings a dozen cookies for each attendee. Sometimes that means I end up baking twelve (or more!) dozen cookies. But it's all good fun. Most of the people who participate in the cookie swap take their assorted cookies home, package them up and then deliver them to neighbors, offices, classrooms, etc.

Every year I bake up a different kind of cookie than the year before. Last year it was some Double Chocolate Bailey's Irish Cream Sandwich cookies. This year, I made soft molassess cookies using a recipe I adapted from Food.com. With 244 reviews and just a tiny smidge away from getting five stars, I knew this recipe was going to be good.

And it was. I made a few extra dozen so the husband could take some to share at his office and so we could all munch on a few while we baked and packaged up the other seven dozen.


One of the things I changed in the recipe was adding in white chocolate chips. They really brought the cookies up a notch or two. These cookies are moist, chewy, and have a lovely crinkly, slightly crisp, exterior. You should bake some. And then share with me...ours didn't last very long. :)

Soft Molasses Cookies with White Chocolate Chips
Adapted from Shirl at Food.com
Yields about 3 1/2 dozen cookies

3/4 cup shortening (3/4 cup correct amount)
1 cup packed brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups all-purpose flour
scant 1/2 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 1/2 cups white chocolate chips
1/2 cup white sugar for rolling the cookies

Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Stir in dry ingredients and mix until well-combined. Fold in white chocolate chips. Cover and chill for one hour.

Preheat oven to 350°. Roll dough into small balls and roll in white sugar. Place on lightly greased cookie sheet.

Bake at for 8-10 minutes. Leave on sheet one minute then remove them to cool on a cooling rack.

2 comments:

  1. I'm so glad you posted this recipe today! I needed an inspiration for my work Christmas party tomorrow, so I made these. Quite tasty! The combination of the spices with the white chocolate is really good!

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  2. You have so many yummy recipes, how am I ever going to lose any weight??? These sound great. Good thing I can make things and then ship them off to Hubby's office, neighbors, etc.. Thanks for sharing so many great recipes.
    ~~Lori

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I love feedback from y'all and try my best to respond to as many questions as possible.