Thursday, October 28, 2010

Grandma Todd's No-Bake Cookies

Grandma Todd's No-Bake Cookies
Servings: about 24 cookies

2 c. sugar
1/2 c. (1 stick) butter
1/2 c. milk
1/4 c. unsweetened cocoa
1 tsp. vanilla
3 c. oats

Put the oats in a large mixing bowl and set aside.

In a saucepan over medium heat, melt the butter, sugar, milk and cocoa together. Stirring constantly, raise the heat to medium-high and bring the mixture to a full, steady boil. Boil for 1 minute, then remove from heat. Stir in vanilla.

Pour the hot cocoa mixture over the oats and stir to combine. Using a tablespoon, drop the cookies onto a sheet of waxed paper. Place another sheet of waxed paper gently over the top of the cookies, and let sit out overnight to harden.

NOTES: This is my all-time favorite cookie recipe. It's sort of temperamental - if you don't get the mixture to a full boil for one minute, it throws the whole thing off. I've had these turn out where they don't harden at all, and also where they're hard as rocks. When they're right though - there isn't a better cookie anywhere.

Monday, October 25, 2010

Ginger Molasses Cookies

Ginger Molasses Cookies
Servings: about 20 cookies
Weight Watchers Points: 1.5 per cookie

1 1/4 c. flour
1 1/4 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/8 tsp. allspice
1/3 c. butter, softened
1/2 c. sugar
1 Egg
2 Tbsp. molasses
1 1/2 Tbsp. crystallized ginger, finely chopped
2 Tbsp. white sugar (for rolling cookies)

Preheat oven to 350 degrees.

In a medium mixing bowl, blend flour, baking soda and spices together and set aside.
In another bowl, cream together butter and 1/2 cup of sugar until fluffy. Beat in egg until well mixed. Then add the molasses and mix to combine.

Slowly add the flour mixture to the butter mixture. Mix to combine, then stir in the crystallized ginger until blended into the dough

Using rounded teaspoonfuls (or not quite full tablespoons), form dough into balls and roll them in the extra 2 tablespoons of sugar.

Place cookies on an ungreased cookie sheet, lightly flatten with the bottom of a glass and bake in preheated oven for 8 to 10 minutes.

Allow to cool on cookie sheet for about 5 minutes before removing to wire rack to cool completely.

NOTES: These are outstanding. They are delicious and hold up well to travel, so they would make great gifts. The texture is perfect - crisp around the edges and just a little chewy in the middle. Definitely one of my new favorite cookie recipes!