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 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.