Chewy Molasses Cookies

Sugar and spice make everything nice! These cookies are slightly crisp on the edges and soft and chewy in the center. My mother has been making this recipe for as long as I can remember and they are my absolute favorite!

I am not usually one to use vegetable shortening, but these cookies are just not the same without Butter Flavor Crisco. I only recommend that brand. You can use the pre-measured sticks, or get it in a tub. The video shows how to measure the shortening in water which is so much easier than scraping it out of a measuring cup. 

I also highly recommend spraying your measuring cup with cooking spray before you add the molasses. It will pour out without resistance. 

Chewy Molasses Cookies

Chewy Molasses Cookies

Yield: 24
Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 30 minutes
Total Time: 57 minutes

Sugar and spice make everything nice. These chewy molasses cookies are laced with cinnamon, ginger, and allspice. They are crisp on the edges and soft and chewy in the middle.

Ingredients

  • 1/4 Cup Butter (or Margarine) at room temperature
  • 1/2 Cup Butter Flavor Crisco (Vegetable Shortening)
  • 1 Cup Sugar
  • 1/4 Cup Molasses
  • 1 Egg
  • 2 Cups Flour
  • 1 1/2 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Allspice
  • 1/4 Cup Sugar for shaping cookies

Instructions

  1. In a large mixing bowl, cream butter, Crisco, 1 Cup sugar, and molasses.
  2. Add the egg and mix well.
  3. Sprinkle 1 cup of flour over the sugar mixture.
  4. Sprinkle baking soda, salt, cinnamon, ginger, and allspice over the flour.
  5. Mix with electric mixer to combine.
  6. Add remaining cup of flour and mix just to combine.
  7. Chill dough for at least 30 minutes.
  8. Preheat Oven to 350 degrees Fahrenheit.
  9. Shape dough into 1 inch balls or use a cookie scoop.
  10. Roll the balls of dough in remaining 1/4 cup of sugar.
  11. Place on a parchment-lined baking sheet.
  12. Bake for 12 minutes.
  13. Remove from oven and let cool on baking sheet. (The cookies will be slightly puffed when coming out of the oven, but will flatten a little as they cool. They will also firm up as the cool.)

Notes

  • I only recommend using Butter Flavor Crisco for this recipe. I have not tested other vegetable shortenings. Do not make this recipe with all butter. The texture will be compromised.
  • I usually make several batches of this dough at one time and wrap the dough in plastic wrap and freeze. It will freeze up to 6 months. Thaw in the refrigerator overnight before baking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 162mgCarbohydrates: 22gFiber: 0gSugar: 13gProtein: 1g

Nutrition information is provided as a courtesy and may not be completely accurate.

Chicken Salad with Fruit and Nuts

Chicken Salad can bring lots of debate. Some people like to add fruit and nuts, others prefer it without the extras. I like lots of flavors and textures in my chicken salad and am firmly in the pro fruit and nut camp!

This chicken salad uses fresh and dried fruit to get lots of different flavors and textures. I like to make chicken salad with leftover roast chicken. You can use rotisserie chicken, or you can even quickly cook a chicken breast in salted water on the stove.

Tip- you can easily toast your nuts in the microwave. It takes about 2 minutes.

Chicken Salad with Fruit and Nuts

1/4 Cup Sour Cream

1/4 Cup Mayonnaise

1 Tablespoon Lemon Juice

1/2 teaspoon Curry Powder

1 teaspoon Sugar

1/2 teaspoon Coarse Sea Salt (Use more or less depending on the salt level of the chicken)

1/4 teaspoon Ground Black Pepper

2 Cups Chopped Cooked Chicken (Leftover roast chicken works really well.)

1/2 Cup finely diced celery

3 Tablespoons minced Red Onion

1/4 Cup chopped and toasted nuts (I like pecans or cashews, but use any nut you prefer.)

1 Medium Apple, diced (any variety)

1/3 Cup Dried Cherries, chopped, or Craisins

Directions

In a medium bowl, mix sour cream, mayonnaise, lemon juice, curry powder, sugar, salt, and pepper.

Add remaining ingredients and mix well. I like to chill the chicken salad for at least an hour before serving to give the flavors a chance to meld.

Serve.

 

Chewy Snickerdoodle Cookies

Snickerdoodles are a classic cookie. They are basically a sugar cookie rolled in cinnamon and sugar, but with the added twist of cream of tartar. Cream of tartar is an acid that is a by product of wine production you can find it by the spices in the grocery store.  It gives snickerdoodles their characteristic tang. Most snickerdoodle cookies end up “cakey.” They are fluffy and not super chewy.

I prefer my cookies to be chewy and I set out on a mission to create a snickerdoodle that is chewy without sacrificing the amazing tangy flavor of traditional snickerdoodles. Turns out it takes two things to make them chewy. The first is to replace some of the white sugar with brown sugar. The second is to not be skimpy on the sugar. This recipe uses a full cup. Any less and the cookies do not spread well in the oven and they end up more cakey than chewy.

 

Chewy Snickerdoodles

1/2 Cup Unsalted Butter, at cool room temperature (65 degrees Fahrenheit.)

1/2 Cup Brown Sugar

1/2 Cup Sugar Plus 3 Tablespoons, divided

1 Egg

1 teaspoon Vanilla

1 1/3 Cups White Whole Wheat Flour

3/4 teaspoon Cream of Tartar

1/4 teaspoon Baking Soda

1/4 teaspoon Salt

2 teaspoons Cinnamon

Directions

Using an electric mixer or stand mixer combine butter, brown sugar and  1/2 cup sugar. Beat until well combined (about 1 minute.) Add the egg and vanilla and beat again for 1 minute. Mix flour, cream of tartar, baking soda and salt. Add to Butter and sugar mixture and mix until just combined. You do not want to over mix the dough.

Cover and chill the dough in the refrigerator for at least two hours, or 30 minutes in the freezer.

Preheat the oven to 350 degrees.

In a small bowl, mix 3 tablespoons of sugar with 2 teaspoons of cinnamon. Form the dough into 1 inch balls (you will get 14-16.) Roll the dough balls in the cinnamon and sugar mixture. Press into the cinnamon and sugar to coat the dough well.

Place coated dough balls on a parchment lined baking sheet and bake at 350 degrees for 12-13 minutes. Allow the cookies to cool slightly before removing them from the baking sheet. Serve.

 

Chocolate Chip Cookies

Everyone has a chocolate chip cookie recipe. Some are cakey. Some are gooey. Some are thin and crispy. Some are “perfect.” But what is a perfect chocolate chip cookie? Everyone has an opinion. My opinion is that none of them are bad. I want a chocolate chip cookie that is easy and doesn’t require a big fuss. I want a cookie that is crisp on the outside and soft and chewy on the inside. I don’t want it too sweet and, oddly enough, I don’t want it so full of chocolate chips that it is hard to find the cookie in the midst of melted chocolate.

This recipe started from a “healthy” cookbook my mom gave me for my first apartment. It used margarine and only egg whites. Over the years I tweaked the recipe a little at a time that it now is far from the original. Is it a perfect chocolate chip cookie? Maybe…… It really depends on your idea of perfection. But, this cookie is a super simple and reliable recipe perfect for a little weeknight treat.

I like to divide the batter in 3 parts and wrap 2 of the parts in plastic wrap. I freeze two parts to pull out for a quick dessert. Plus, my family has a way of eating all the cookies I bake, no matter the quantity, so this helps me ration it into reasonable portions.

Chocolate Chip Cookies

1 Cup Butter at room temperature

2 Cups Sugar

1 Cup Brown Sugar

3 Eggs

2 Tablespoons Vanilla

4 Cups Flour (I use white whole wheat.)

2 teaspoons Baking Soda

1 teaspoon Salt (Use table salt for best results.)

1 12 oz Bag Chocolate Chips

Preheat oven to 350 degrees Fahrenheit. In a large bowl, beat the butter with both sugars. You can do this with an electric mixer, or manually with a potato masher. Add the eggs and vanilla and mix well. Add the flour, baking soda and salt and mix until mostly combined. Add the chocolate chips and finish mixing.

Using a large spoon or cookie scoop form into balls about 1 1/2 Tablespoons each. Place up to 12 balls on a parchment lined baking sheet and bake for about 12-13 minutes until just slightly browned.

Let the cookies cool slightly to firm up on the cookie sheet before serving.

Serve warm. If there are any left over, let them cool completely and store in an air-tight container for up to three days.

**Note**

If you freeze a portion of the dough. When you are ready to bake the cookies, remove the dough from the freezer. Using a sharp knife, cut the frozen dough into squares and place on the cookie sheet frozen. Bake squares at 350 degrees for 13-14 minutes.

Chocolate Almond Granola

I have a sweet tooth and I am always looking for ways to curb it with food that is (mostly) good for me. This Chocolate Almond Granola is perfect for breakfast or snacking. I like it with plain yogurt or served like cold cereal with milk. It is made from simple ingredients that you likely have in your pantry.

I have listed the coconut as optional. I personally love the coconut and the chocolate, almond, coconut combination is reminiscent of an almond joy candy bar. Alas, my kids are not big fans of coconut in their granola. They don’t hate it, but they do not prefer it, so I usually skip the coconut.

If you like your granola super crispy, cook this recipe for a full hour. If you like it a little chewy (like those granola bars you buy your kids) cook it for 40 minutes. I like it both ways, but find the chewy to be my favorite.

Chocolate Almond Granola

Chocolate Almond Granola

Yield: 12
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This granola is full of chocolate, and almonds. If you like coconut, add it for the last 5-10 minutes of baking. It keeps in an air tight container for months. I like it on top of Greek yogurt for breakfast.

Ingredients

  • 6 cups Oats (oatmeal)
  • 2 cups Slivered Almonds
  • 2 cups puffed brown rice (You can get this in the "healthy cereal" section of the grocery store, or use any unsweetened crisp rice cereal.)
  • 1/2 cup Brown sugar
  • 1/2 cup Cocoa Powder
  • 3/4 Pure Maple Syrup
  • 3/4 cup Coconut oil, melted
  • 4 teaspoons Vanilla
  • 1/4 teaspoon salt
  • 2 cups Unsweetened flake coconut (optional)

Instructions

  1. Mix dry ingredients in large bowl. (Except coconut if using.) Mix oil and maple syrup with vanilla and pour over dry ingredients. Stir until all the dry ingredients are completely coated.
  2. Line a large rimmed sheet pan with parchment and then empty granola onto pan.  Spread out and then press down firmly with the flat side of a spatula (this is key to getting large chunks of granola and not a powdery mess.)
  3. Bake at 275 for 40 minutes to one hour. Use convection if your oven has it. If you want the coconut, add it on top of the granola for the last 5-10 minutes. Watch carefully as it burns quickly.

Notes

If you are using coconut, I prefer the large flake, unsweetened coconut. The small flake does work too. I have not tested it with sweetened coconut. Watch the granola carefully because coconut can burn quickly.

For chewier granola, bake for 45 minutes. For crispier granola, bake for an hour.

If you want large pieces of granola, do not stir.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 521Total Fat: 29gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 90mgCarbohydrates: 57gFiber: 9gSugar: 15gProtein: 11g

Nutrition information is provided as a courtesy and may not be completely accurate.