Wednesday, March 03, 2010

Kickin’ Molasses Oatmeal Cookies

Just in case you were wondering...I did not come up with the name for these cookies.  No, Fitzy didn't name them either.  One of The Washington Post Food writers named them after a former Washington Redskins punter.  The football player's name was Reggie Roby.  Apparently he was quite the baker and was even known to bake for several hours so that he could bring 30 dozen cookies to his teammates.  Sounds like a sweet guy.  These cookies are pretty awesome so I guess the name suits them.  Hope you try them! (p.s. you could substitute all light brown sugar for the dark and white --I have done this and they taste great.)

Kickin’ Molasses Oatmeal Cookies

From The Washington Post March 26, 2005

8 Tablespoons (1 stick) unsalted butter, softened
½ cup firmly packed dark brown sugar
¼ cup granulated sugar
1 large egg
½ teaspoon pure vanilla extract
2 Tablespoons unsulphured molasses
¾ cup plus 2 Tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon kosher salt
1 ½ cups old-fashioned rolled oats
½ cup raisins

Preheat the oven to 350 degrees. Have baking sheets ready. In a small bowl combine the flour, cinnamon, ginger, baking soda, and salt –whisk with a fork to combine. In a large mixing bowl beat butter and sugars until creamy. Add the egg, vanilla, and molasses and beat until completely incorporated. Add the flour mixture and mix on low until combined about 2 minutes. Add the oats and raisins and mix to combine. Scoop out about 1 tablespoon per cookie and place on baking sheet about 2 inches apart. Bake for 10 minutes. This recipe makes about 30 cookies.









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