Gorete's Crisp and Chewy Molasses Cookies Recipe
Ingredients
Directions
- Preheat the oven to 190°C or 375°F.
- Sift together the flour, baking soda, salt, cloves, ginger, and sugar.
- Add the soft butter, molasses and egg beating until smooth (about 2 minutes).
- Lightly stir in the rolled oats, just until mixed.
- Use a level tablespoon of the dough for each cookie.
- Drop the dough 2 inches apart on ungreased baking sheets.
- Bake for 8 to 10 minutes, do not over bake.
- If you like chewy cookies, remove them from the oven earlier (they will be lighter colour in the middle).
- Allow the cookies to stay on the cookie sheets a minute or so to get firm before removing then to a cooling rack.
- When cool, store in an air tight container.
Adapted from a Recipe by: Chef Gorete, food.com
Frequently Asked Questions
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Just ensure that it contains xanthan gum or add a small amount to help with the texture.
Store the cookies in an airtight container at room temperature. To keep them crispy on the outside and chewy on the inside, you can place a slice of bread in the container to help maintain moisture.
If your cookies turn out too hard, it's likely they were overbaked. To achieve a softer texture, aim to take them out of the oven when they look slightly underdone in the center. You can also try reducing the baking time by a minute or two.
Recommended Drink Pairings
Grab your favorite crisp Vinho Verde or a cold Super Bock to enjoy with this classic dish!
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