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Food & Cooking

 Posting a reply to post #3817

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3817 No.3817
So I'm looking for ways to improve my cookie recipe, and I'm thinking, "CINNAMON IS DELICIOUS." Can I just throw a couple teaspoons of cinnamon into the dough and get the flavor I want, or is that a bad idea?

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Go for it, I put cinnamon in everything.

Really depends on each recipe. Some sweets do not work well with cinnamon, but a majority of them do. Just experiment with one cookie out of the bunch and see what happens.

I put a little cinnamon in my chocolate chip cookie dough prior to baking, and it gives them just a little something extra. It works with oatmeal raisin cookies too.

And I figured out how to make molasses cookie bars using black strap molasses instead of light molasses, and a bunch of spices. My friend threatened me with bodily harm if I ever make molasses cookie bars without black strap molasses. They're kinda fudgy in consistency and spicy-sweet.

Recipe plz. I own like 120+ ounces of the stuff cause I was all, "Hey, this shit is healthy or whatevs, let's buy a few gallons" and I'm getting really tired of just putting it in my coffee...

>>3947 >>3948
Sure! I like sharing recipes. This one is kinda experimental, and I used pie pans, 9", to bake in. You need to make sure you oil & flour the pans, or you're gonna have an unholy mess on your hands when it comes to clean up.

Also, I'm gonna caution that these are really heavy on the molasses taste, since you're using black strap instead of light, and you'll be using WAY more molasses than is usually called for in regular molasses cookie recipes. Most recipes call for 1/4 to 1/2 C of light molasses; you'll be using 12 oz. (1 & 1/2 C) of black strap molasses!

3 C flour
3/4 C granulated (white) sugar
1/2 tsp salt
2 tsp baking soda
1 tsp ground cloves
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground all spice
2 eggs (large)
1 stick (1/2 C) butter, partially melted
12 oz. (1 & 1/2 C) of black strap molasses, close to room temperature for easier mixing

Of course you'll have to spice it to your liking, but the measurements here are guidelines (remember, this was experimental).

Cream together the butter, sugar, eggs and molasses. In a separate bowl, mix together the dry ingredients. Add the dry mixture to the creamed mixture 1/4 - 1/2 C at a time until everything is mixed well and the batter is smooth. Taste test to make sure everything is to your liking; add spices as necessary.

Once batter is to your liking, cover the dough and chill it for about an hour (this is usually done with molasses cookies, but it works with these as well).

Heat oven to 350 F. I used vegetable oil to oil my pans, but you can use Crisco if you like. Flour the pans as well, and make sure it is completely over the bottom and up the sides.

Take the chilled batter out of the fridge and pour/scrape it evenly into the two pans, and spread the batter so it is flat in the pan and not mounded in the middle, to avoid uneven baking. If you feel like it, you can sprinkle the top with white or brown sugar for decoration and a little extra sweet bite.

Bake for 45 minutes and then check with a toothpick in the center. Because the batter is chilled, it will take longer than regular cookie bars to bake. There should be noticeable rising of the batter, and the crust should be firm. The easiest way to tell if it is done is that the edges have pulled from the sides of the pan, and the toothpick comes out fairly clean (remember, these will be somewhat fudgy in consistency, so the toothpick will not be completely clean). Also, there should be a little bit of cracking along the crust, like there is for molasses cookies.

Let the pans cool before turning the creations out to be cut. These are very good while still slightly warm, with a glass of milk. However, they are also good cold, so you can store them in the fridge.

I haven't baked these in awhile (I'm low on molasses), but the experiment was so successful the first time around that I am looking forward to repeating it.

Oh, and because a 1 Tbls serving of black strap molasses is 20% of a person's daily intake of iron (something I've had to pay attention to because I've got iron-deficiency anemia), I figure a few 1"x1" squares could give you a full day's supply of iron. So they're yummy and functional!

Have fun with the recipe and add your own twists where you see fit; making food should be an adventure!

Only baked cookies once and used this recipe:

Only with half white chocolate/half milk chocolate chips.

They came out ok.

Oh shit yes, trying these bitches today.
Will post results.

>no AP flour
>only whole wheat bread flour

Bread flour will make your cookies chewier than AP flour. Not a bad thing.

Really? Thought it made them cakier.
Fuck, I don't understand gluten structures and wheat proteins and all this bullshit. I hate baking.

...But it yields such delicious results.

No, cake flour would make them cakier.

Yes, I arrived at that conclusion a moment after I saw your post, since I was trying to rearrange my knowledge of cookies.

In conclusion: I'm an idiot.


This is the poster of this recipe. Turns out lots of people in my department (I'm a Masters student and a TA) like molasses cookies, so I'll have a chance to make these for the potluck we're having on Friday. I'll post whether or not they were a hit after I get home!

And please, if you make these, post your findings/personal tweaks to the recipe. I'm interested in experimental deviations!

Will do!

Turns out I had to delay it again because I only had like two tablespoons of butter left, and the nearest grocery store is like 30 miles away, so I try to only go when necessary.

I get paid/go shopping this Friday though, so I'll probably make them this Saturday.

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It's me again! Just got back from the potluck, and I'm posting what is left over. I deviated again and used both baking soda and baking powder (about 1 tsp. of both, I didn't measure), and a literal dash of vegetable oil because once everything was combined, it didn't look gooey enough. Everybody who tried them said it tasted like gingerbread with molasses flavoring mixed together, and it was good. So success!

I also baked it in a 13x9 pan this time around, and thanks to the vegetable oiling and then flouring of the pan, they didn't stick at all (the pan their photographed in was what I took them to the potluck in, since it took up less table space).

The topping on them was just some sprinkled brown sugar.

Poster of >>3948, >>4153, etc.
Mine came out looking very similar.
They were very bitter too, but bitter in a good way. They're the kind of cookies you'd like to eat with a cup of pure, straight, black coffee on the porch of a small wooden cabin on the top of a mountain in the late fall, while wistfully contemplating the beauty of nature.

I ditched the allspice and most of the cloves, because I don't like allspice, and only had like a quarter of a teaspoon of cloves. I also stirred in some bittersweet chocolate chips to a small portion of it, that was really, really good. Topped it with white and brown sugar, though I didn't like the slight grittiness that the clumps of brown sugar brought to the party(the white melted in just fine).

Next time I make them, I'll probably combine to white and brown sugar to try and remove as much of the clumpiness as possible, and add in chocolate chips to the entire batch.
And maybe add some pumpkin pie spice to maximize that delicious gingerbreadiness. Maybe.

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