i’ll tell you what i want, what i really really wantJuly 25, 2010
Reader C sent in a request for a chewy molasses cookie. She then clarified that the request was really for her mom, who had been trying for years to recreate her grandmother’s cookies. Talk about a no-pressure request! Research was a little frustrating, as it seemed like so many of the recipes I found ended up in crispy, not chewy cookies. I for sure needed chewy, not only for C, but for myself. I have memories of my mom taking me to a small bakery near our house, and I always thought it was a special treat when I was able to get a hermit cookie to munch on. They were flavorful and chewy, packed with spices and raisins, and they were the biggest cookies in the display. Who could resist?
While the cookie I ended up with isn’t a hermit (no raisins or nuts), it does have a deep molasses flavor, and the spices almost seem to sneak up on you before leaving a glowing aftertaste. And the chew? Oh my goodness, these are some of the most satisfyingly chewy cookies I’ve ever made. Results were sent into work with mrslovey, with a portion set back specifically for C and her mom. I’m hoping that even if they’re not exactly like Gram’s, they’re close enough to keep the memories fresh and bring a smile to her face.
CHEWY MOLASSES COOKIES
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup shortening
1 stick (4 ounces) softened butter
1/2 cup molasses
2 large eggs
4 cups all-purpose flour
2 1/4 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 1/4 teaspoons ground ginger
1 1/2 teaspoons ground cloves
granulated sugar (to roll cookies)
- Cream together sugars, shortening, and butter. Add molasses and eggs, beat to incorporate.
- Add dry ingredients and mix until smooth.
- Refrigerate dough for 1 hour.
- Heat oven to 350F, and either line two cookie sheets with parchment paper or else lightly grease them.
- Roll dough into balls (about 2 tablespoons, I used a medium cookie scoop). Roll each ball in the granulated sugar to coat. Place approximately 2 inches apart.
- Bake for 13 minutes. They will still be REALLY soft and fragile, this is ok. Let them cool in the pan for a minute or two before transferring to wire rack.
- Once completely cooled store in a zippy bag to keep them moist.