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DawnNYS, I mixed up a batch of molasses cookies last night:
- Thread starter marilynfl
- Start date
Thanks, Marilyn! Just thinking, maybe they would turn out like
they used to if I used a mixer, instead of mixing them by wooden spoon. Although I usually do them by hand, even when they used to come out right.
Will look forward to your results. 'Safe drive home! Watch out for flying bats ;o)
they used to if I used a mixer, instead of mixing them by wooden spoon. Although I usually do them by hand, even when they used to come out right.
Will look forward to your results. 'Safe drive home! Watch out for flying bats ;o)
Report on DawnNYS Molasses cookies
Since I've never made this type of cookie before, I really had no benchmark comparison. But I followed the directions as written and this is how they turned out:
The directions said to mix dry ingredients with wet ingredients. That confused me right away because my first instinct was the cream the white sugar with the Crisco. However, I mixed the white sugar with the flour, then wondered what to do with the Crisco....was it wet? dry?
I added it to the molasses and egg and tried to handblend it with a whip. That was an utter disaster so I got out the stick blender, put on the whip attachment and beat it that way. It creamed nicely, then separated like it was curdled.
Hand-stirring the wet ingredients into the dry flour mix, the dough was a stiff, slightly sticky batter.
Using a 1 1/2" scoop, I baked 12 at a time. The instructions said 8-10 minutes, so I did one batch at 8 minutes, one batch at 10 minutes (see link for this batch) and the remaining 7 cookies at 12 minutes.
The 8 minute cookie was tender but seemed uncooked in the middle. The 12 minute held its shape the best and was still tender and a bit chewy.
The photo shows the three cookies, with a cut surface to see the difference in baking times (left to right: 8, 10 & 12 minutes).
None of them were tough, but none of them stayed as puffy as when they came right out of the oven.
Fun little test. Tasty little cookie.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/DSC01076.jpg
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/DSC01079.jpg
Since I've never made this type of cookie before, I really had no benchmark comparison. But I followed the directions as written and this is how they turned out:
The directions said to mix dry ingredients with wet ingredients. That confused me right away because my first instinct was the cream the white sugar with the Crisco. However, I mixed the white sugar with the flour, then wondered what to do with the Crisco....was it wet? dry?
I added it to the molasses and egg and tried to handblend it with a whip. That was an utter disaster so I got out the stick blender, put on the whip attachment and beat it that way. It creamed nicely, then separated like it was curdled.
Hand-stirring the wet ingredients into the dry flour mix, the dough was a stiff, slightly sticky batter.
Using a 1 1/2" scoop, I baked 12 at a time. The instructions said 8-10 minutes, so I did one batch at 8 minutes, one batch at 10 minutes (see link for this batch) and the remaining 7 cookies at 12 minutes.
The 8 minute cookie was tender but seemed uncooked in the middle. The 12 minute held its shape the best and was still tender and a bit chewy.
The photo shows the three cookies, with a cut surface to see the difference in baking times (left to right: 8, 10 & 12 minutes).
None of them were tough, but none of them stayed as puffy as when they came right out of the oven.
Fun little test. Tasty little cookie.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/DSC01076.jpg
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/DSC01079.jpg
Dawn, I sent these cookies to work with Larry and here was a note I just received:
Hello Marilyn,
I just wanted to say THANK YOU, the cookies were outstanding everyone loved them, some more than others (had to beat them back with a stick when they wanted more than one- they didn’t know how to share).
Best Regards,
James
Testing Director
Hello Marilyn,
I just wanted to say THANK YOU, the cookies were outstanding everyone loved them, some more than others (had to beat them back with a stick when they wanted more than one- they didn’t know how to share).
Best Regards,
James
Testing Director
Wow! How thorough you are. Thanks so much for
taking the time to test-bake these. And the pictures! They need you on America's Test Kitchen. You can sure tell that you have an analytical mind ;o)
I do EXACTly what you do, except I melt the Crisco in the microwave and then treat it as a liquid. Only difference is that I add the dry ingredients (flour, spices, and bsoda) to the wet mixture (which also looks lumpy to me).
I probably use a slightly smaller amount of batter/dough - about a tablespoonfull. So at about 9-10 minutes, they look done - not at all chewy, but more cakelike.
'Guess I just have a black thumb when it comes to cookies. I must be using too much flour, that's all... I have to invest in a small scale. I had wondered if hand-beating them made a difference, but if I read your post correctly, you didn't really use a mixer except for the stick blender for the wet ingredients.
Thanks, and I am glad Larry's co-workers enjoyed them!
taking the time to test-bake these. And the pictures! They need you on America's Test Kitchen. You can sure tell that you have an analytical mind ;o)
I do EXACTly what you do, except I melt the Crisco in the microwave and then treat it as a liquid. Only difference is that I add the dry ingredients (flour, spices, and bsoda) to the wet mixture (which also looks lumpy to me).
I probably use a slightly smaller amount of batter/dough - about a tablespoonfull. So at about 9-10 minutes, they look done - not at all chewy, but more cakelike.
'Guess I just have a black thumb when it comes to cookies. I must be using too much flour, that's all... I have to invest in a small scale. I had wondered if hand-beating them made a difference, but if I read your post correctly, you didn't really use a mixer except for the stick blender for the wet ingredients.
Thanks, and I am glad Larry's co-workers enjoyed them!
it sounds like an odd recipe. isn't it strange that you have made them successfully in the past and
now they've become impossible!? that's happening to me with my pancake recipe...the last two times i've made it they've turned out horribly and i swear i'm not doing anything differently, ingredients are all up to snuff, etc. mystery!
now they've become impossible!? that's happening to me with my pancake recipe...the last two times i've made it they've turned out horribly and i swear i'm not doing anything differently, ingredients are all up to snuff, etc. mystery!
I think it's our humid weather and the flour... they worked fine in the spring and summer, not
now, when it is drier. So I am thinking that I probably am using too much of it now.
Just curious though, wildwoods, why does it sound like an odd recipe? Lack of instructions, you mean? It was one of those handed down and handed down ones. I suppose someone just jotted down the recipe and since they knew the procedure, didn't bother with formal procedure.
now, when it is drier. So I am thinking that I probably am using too much of it now.
Just curious though, wildwoods, why does it sound like an odd recipe? Lack of instructions, you mean? It was one of those handed down and handed down ones. I suppose someone just jotted down the recipe and since they knew the procedure, didn't bother with formal procedure.