Through Thick and Thin

Last month at the vintage camper rally we met a very nice lady who was sharing a plate of her homemade molasses cookies. These were one of the best molasses cookies I’ve ever had.  And without hesitation I asked her if she’d  share her recipe.  Lucky for me she did!

I made a batch of cookies using her recipe and this is how they turned out. Thick and soft, more cake like, and mildly molasses flavored – delish.

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My cookie recipe (cookies pictured below) is considerably different than hers.   Mine are  semi-soft, chewy, and have a slightly stronger molasses flavor – delish.

There are a couple obvious differences between her recipe and mine.  One is the amount of flour used.  My recipe calls for two cups of flour and hers calls for seven cups.  Her recipe required refrigerating the dough, and mine does not.  I generally get about 2.5 dozen cookies from my batch.  Her recipe yielded dozens of cookies.  So many, that I stopped counting.  Might I add, that my freezer is happily full of cookies now.

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How’s a girl to choose between the two great recipes like these? Both cookies have great qualities.  I doubt I could pass up either cookie in an independent taste test…  I can tell there is going to be trouble on the horizon when it’s time to make molasses cookies in this house again.

The Curse of the Thin Cookies (Chocolate Chip)

My husband’s favorite cookie is chocolate chip.  He likes them thin, chewy, and loaded with chips; just like this batch turned out.  And I suppose it’s lucky for him that I can’t make a thick, chewy, cookies anymore.

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I have no explanation for this, but for some unknown reason my  cookies (even my tried and true recipes) will not turn out the way I like them.   What’s up with my thin cookies? 

For this batch of cookies I followed The Brown Eyed Baker’s recipe for chocolate chip cookies – Michelle is an awesome baker.  Her cookies look exactly how I’d like mine to turn out (for my taste), but as you can see they didn’t.  I did not roll my cookies into a ball as her recipes calls for because the batter seemed too sticky to allow that.  Instead, I dropped them onto a parchment paper lined cookie sheet with a dining sized teaspoon.

Could rolling these cookies into a ball really make such a difference? 

I’ve thought this over, and I’ve come to a couple conclusions.  The first, is that my baking soda is not working like it should; the second, is that I’ve stopped using my Pampered Chef stoneware for baking cookies and started using a metal cookie sheets.  Could either of those things be the answer?

I guess I’ve got some more experimenting to do. 

Any and all suggestions welcomed!

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Giving up chocolate chip cookies?

Can you believe it?  I’m giving up chocolate chip cookies.  Okay, not so fast, I’m giving up making them after I found this awesome chocolate chip cookie bar recipe, but you can bet I’ll continue to eat them right along with the next guy. 

I can’t tell you how simple these were to make.  Not to mention they are so rich, moist, chewy…. need I say more?

The recipe:

2 c. flour

1 tsp. baking soda

1/2 tsp. salt

3/4 c. melted margarine

1/2 c. sugar

3/4 c. brown sugar

1 egg

2 tsp. vanilla 

Chocolate chips to your liking

Mix the butter, egg, sugar and vanilla together.  Then add the dry ingredients.  Fold in chocolate chips into batter and pour into a 9×13 pan.  Bake at 325 degrees for 30 minutes.  

I’m thinking vanilla ice cream would sit just right on top of one of these.