Ginger Molasses Cookies

With Autumn on its way, I always find reasons to make savory sweets.  One of my favorites are these spicy ginger molasses cookies from one of my favorites- Ina Garten.  They are chewy and sweet with a hint of savory and perfect for the coming cooler weather.  

Ina Garten's Ginger Cookies

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1 1/2 teaspoons ground cloves

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon kosher salt

• 1 cup dark brown sugar, lightly packed

• 1/4 cup vegetable oil

• 1/3 cup unsulfured molasses

• 1 extra-large egg, at room temperature

• 1 1/4 cups chopped crystallized ginger (6 ounces)

• Granulated sugar, for rolling the cookies

Preheat oven to 350° F and line cookie sheets with parchment or Silpat mats.  

In a medium bowl sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for five minutes.  Turn the mixer to low speed, add the egg, and beat for another minute.  Scrape the sides of the bowl with a rubber spatula and beat for one more minute.  With the mixer on low, slowly add the dry ingredients to the bowl and mix on medium speed for two minutes.  Add the crystallized ginger and mix until combined.

This is where a small dough/ice cream scoop comes in very handy.  Scoop a ball out of the dough, roll with your hands into a ball, flatten lightly with your fingers, and lightly coat both sides with granulated sugar.  Place them on the baking sheet and bake for exactly 13 minutes.  The cookies will be cracked on the outside and soft on the inside.  Leave the cookies on the cookie sheet for a minute or two and then transfer to wire cooling racks.  Cool completely before putting into your cooking jar (if they make it there…).

Oatmeal Chocolate Chip Cookies

If ever you wanted a versatile marginally healthy delicious cookie, this is your winner, hands down.  These cookies have been a favorite since I adapted a recipe years ago, adding flax and oats and just recently chopped almonds.  Really if you make the dough you can add anything from chocolate to raisins to dried cranberries to anything you can dream up.  This past week I used a bar of chocolate that I had chopped up as I didn't have any chips and almonds which I had also chopped up.  They were divine- truly.  And don't even get me started about putting coconut milk ice cream between two of them...  

Pre-heat oven to 350 degrees

Combine in a medium bowl:

2 cups flour

2 cups oatmeal

1/4 cup ground flax seed

1 tsp baking soda

1/2 tsp salt

In a large bowl, blend until smooth:

1 cup butter at room temperature

1 cup brown sugar

1/2 cup white sugar

when smooth add: 

2 large eggs

2 tsp vanilla

mix well.

Add dry ingredients to wet ingredients 1/3 at a time.  Blend until mixed and add:

1 1/2 cups chocolate chips (adjust to your family's liking)

I use a batter scoop (which is like a small ice cream scoop) to scoop dough onto cookie sheets.

Bake at 350 degrees for 10-12 minutes - depending on your oven.  I like to take them out while they still look slightly undercooked - but only a bit.  They tend to be softer that way.