One Teaspoon From Disaster

Autumn cookies x 2

• Posted October 24, 2007 3:46 AM
• 0 Comments

Fall is here, which means it’s the perfect weather to curl up with a warm drink and, of course, one other essential. No, not a good book. A plate of good cookies.

Here are two recipes for delicious and very fall-ish cookies. They are oldies with a twist.

First up: molasses cookies. Except these have liquefied chocolate in them. You’re simply melting a little butter and some chocolate chips together (Caution: Even though this mixture is in the microwave for only a minute or so, it is hot enough to burn your tongue.) and then adding ingredients from there.

The dough is very sticking and looks a little like, well, poo. It is easiest to drop onto the cookie sheets using two spoons to gather and scrape.

Second, but equally delicious: oatmeal spice cookies. These treats are loaded with cinnamon, nutmeg and cloves. And lots of it. Don’t worry if it seems like too much. The excess is what makes them so good.

Be careful not to over bake. The oatmeal cookies will look a little doughy in the center when you take them out of the oven. This ensures they are still soft and chewy once they’ve cooled.

Chocolate molasses cookies
Ingredients:
2/3 C. semisweet chocolate chips
½ C. unsalted butter
1 ½ C. flour
¼ tsp. baking soda
¼ tsp. salt
2/3 C. brown sugar
1 egg
2 Tbsp. molasses
1 tsp. vanilla
white sugar for dusting

Directions:
Melt chocolate and butter in the microwave in 20-second increments, stirring in between, until smooth. Let cool slightly; mix in brown sugar, egg, molasses and vanilla. Then add flour, baking soda and salt. Stir well. Drop small globs on ungreased cookie sheet. Bake at 350 degrees for 9 to 10 minutes. Immediately after removing pan from oven, lightly pat each cookie with your hand to slightly flatten. Sprinkle white sugar on top. Let cool on pan.

Oatmeal spice cookies
Ingredients:
1 C. shortening
1 C. brown sugar
1 C. white sugar
2 eggs
2 Tbsp. water
1 1/2 C. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. ground cloves
2 1/2 tsp. cinnamon
3 C. quick oats
2 C. raisins

Directions:
Cream shortening and sugars; add eggs and water. Add dry ingredients, mixing in oats and raisins last. Mix well. Drop small balls into lightly greased cookie sheet. Bake at 375 degrees for 10 to 11 minutes.