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.

molasses 001

molasses 045

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.

molasses cookies 031

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 Secret of Peanut Butter Cookies


I’m a peanut butter freak.  I don’t eat it by the spoonfuls.  Well… maybe I do, but just once in a blue moon.  I contribute my love for peanut butter to my mom.  She told me that when she was expecting me she adored peanut butter, and once I was born she never wanted to see the sight of peanut butter again.   All I can say is I’m glad I  never lost my love for it.

I have a certain criteria for cookies, and peanut butter cookies are no exception.  Yesterday, I decided to make a batch of cookies so I got out my trusty recipe box.  The recipe I have lets you in on a little secret.  If you prefer a harder cookie use baking soda, if you prefer a softer cookie, replace the baking soda with equal amounts of baking powder.   

I prefer a softer cookie so I took the baking powder route.  They turned out perfect.  The end result, a semi-soft cookie.  They are firm enough to dunk in a cup of coffee, or a glass of milk without falling apart, but are not hard by any means.  Perfect in my book.

My recipe is as follows:

1/2 c.  softened margarine

1/2 c. brown sugar

1/2 c. granulated sugar

1 egg (room temp)

1  1/2 tsp. vanilla

1/2 tsp. salt

2/3 c. peanut butter

1 1/2 c. flour

1 1/4 tsp. baking soda (for a softer cookie use baking powder)

Preheat oven to 350 degrees

Mix margarine, sugars, egg, vanilla and salt.  Blend until creamy.  Mix in peanut butter.   Add flour and baking soda (or powder).  Mix completely. 

Drop by the spoonful onto ungreased cookie sheet.  Using a fork make crisscross design.  Bake for approximately 10 minutes.  Remove from oven, and leave on cookie sheet until cooled.