I don’t know about you, but I can’t quite think of anything better on a Monday morning than cookies.  So today, I bring you another of my Grandpa Dit’s recipes:  Molasses Cookies.

(I just love showing pictures of my Grandpa’s recipe box…Doesn’t it just look like the type of recipe box a man would have…Made out of steel, splattered with rust marks?  Love it 🙂 )  I played around a bit with his recipe, to sub out the shortening he called for, with a combination of butter and coconut oil.  After some experimentation, and trial and error, I’ve come up with what I think is a really tasty molasses cookie that is bit different than the traditional molasses-filled treat.

Grandpa Dit’s Molasses Cookies

Step 1.  Cream together the following with an electric mixer:

1/4 cup softened butter

1/3 cup coconut oil

1 cup sugar

Step 2.  Once creamed, add:

1 egg

1 teaspoon vanilla

Step 3.  Continuing with the electric mixer, add:

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 cup molasses

Step 4.  Using a wooden spoon, mix in:

2 cups all-purpuse flour

3/4 cups rolled oats

Step 5.  Using a cookie scoop, drop the cookie dough on a greased cookie sheet.  Then use the back of a tablespoon and make a depression in each dropped cookie.  Sprinkle with sugar.

Step 6.  Bake in a 375 degree oven for 10 minutes.  Enjoy!

*A note about all my recipes:  I use all organic ingredients, local when available.  I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified.  All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished.  All our spices and cane sugar are fair-trade certified and purchased through a cooperative.