[Recipe] Toffee Chip Cinnamon Molasses Cookies
After the fun of the Ramble Bake-Off, I decided to start experimenting more with cookie recipes. I spotted one recipe on a Livejournal site that included Heath Toffee chips, and immediately thought about adapting it for use in one of my own baking projects. The result was better than I expected, and the cookies themselves turned out both subtle and savory.
Toffee Chip Cinnamon Molasses Cookies
Ingredients
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 1/2 teaspoon ground cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup margarine
* 1 cup white sugar
* 1/2 cup brown sugar
* 1 egg
* 1 tablespoon lemon juice
* 1/4 cup molasses (given how much trouble it is to get all the molasses out of a measuring cup and into a mixing bowl, I usually pour straight from the molasses bottle into the mixing bowl -- with a steady trickle of molasses, it's a eight-to-ten-second count)
* 1 package Heath English Toffee milk chocolate bits (an 8- or 10-oz. bag? I didn't save the bag, so I don't recall the exact size of it)
* 4 tablespoons white sugar (for rolling dough in prior to baking)
Method
1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl. (I used a whisk to mix them instead.) Set aside.
2. In a large bowl, cream together the margarine, white sugar, and brown sugar until light and fluffy. Beat in the egg, then stir in the lemon juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut-sized balls, and roll them in the remaining 3 tablespoons of sugar. Place the cookies 2 inches apart on an ungreased cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. (Definitely no more than 10 minutes. I adapted this recipe from my crisp ginger cookie recipe, but at 10 minutes my first batch of cookies came out nearly scorched. I baked my second batch for 9 minutes, and those came out just about right.) Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Makes 4 to 5 dozen cookies.
Originally crossposted from http://kitchenklutz.dreamwidth.org/12217.html. Please comment here if you first read the post here.
Toffee Chip Cinnamon Molasses Cookies
Ingredients
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 1/2 teaspoon ground cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup margarine
* 1 cup white sugar
* 1/2 cup brown sugar
* 1 egg
* 1 tablespoon lemon juice
* 1/4 cup molasses (given how much trouble it is to get all the molasses out of a measuring cup and into a mixing bowl, I usually pour straight from the molasses bottle into the mixing bowl -- with a steady trickle of molasses, it's a eight-to-ten-second count)
* 1 package Heath English Toffee milk chocolate bits (an 8- or 10-oz. bag? I didn't save the bag, so I don't recall the exact size of it)
* 4 tablespoons white sugar (for rolling dough in prior to baking)
Method
1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl. (I used a whisk to mix them instead.) Set aside.
2. In a large bowl, cream together the margarine, white sugar, and brown sugar until light and fluffy. Beat in the egg, then stir in the lemon juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut-sized balls, and roll them in the remaining 3 tablespoons of sugar. Place the cookies 2 inches apart on an ungreased cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. (Definitely no more than 10 minutes. I adapted this recipe from my crisp ginger cookie recipe, but at 10 minutes my first batch of cookies came out nearly scorched. I baked my second batch for 9 minutes, and those came out just about right.) Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Makes 4 to 5 dozen cookies.
Originally crossposted from http://kitchenklutz.dreamwidth.org/12217.html. Please comment here if you first read the post here.