504 Main by Holly Lefevre: molasses
Showing posts with label molasses. Show all posts
Showing posts with label molasses. Show all posts

10.27.2009

Molasses Flats: A Perfect Fall Cookie


A Perfect Fall Cookie (Shhh...don't tell the kids it's healthy)
My mom makes the best chocolate chip cookies and I have never been able to duplicate her version...even with the same recipe...go figure! I hadn't had homemade chocolate chip cookies in awhile, and then, a few weeks ago my friend Renee at Zookini Kids posted a recipe for "My Version of a Good Chocolate Chip Cookie." I was intrigued. So, I thought I would give it a shot.



Renee has helped me makeover other recipes and so I new this recipe was going to be healthy. Would the kids eat it? Who knows? Joe was having a playdate, so I thought I'd give it a shot and his friend would either never want to come over again or I would know these cookies are GOOD! Guess what...rave reviews for the munchkins! I have since made these four or five more times with the same rave reviews. I recently made them for Jules's "baby class." They were a hit there too....so now I am sharing. Wish I could send you all some!

My version is slightly altered from Renee's (click on the link above to get to hers). 
Now, let me introduce you to...

Molasses Flats... a Perfect Fall Cookie

Dry
1/2 cup buckwheat flour*
1/2 cup whole wheat flour*
1/2 tsp. baking soda
1/2 tsp. sea salt
-Sift together

Wet:
1 tsp vanilla
1 large egg
Mix together

Add:
1 stick of organic butter, softened
1/2 cup Molasses**
1/4 cup honey
Mix well

-Add the wet to the dry and mix

-Add 6 oz. of chocolate chips
-Optional-Add 1/2 cups walnuts or pecans

-Preheat oven to 350
-Place heaping tsp of batter onto a cookie sheet about 3" apart (they spread..at least mine did, every time)
-Bake for approximately 12 minutes (Renee's calls for baking for 18 minutes, which if your oven is not on its last leg is probably right...it was too long in my oven - which is shot! - so set the timer for 12 minutes and watch the cookies)

-Remove and let cool.
-Makes about 2 dozen

*Renee's recipe calls for Teft Flour and Gluten Free Flour. Check out her blog for more information and explanations.
**You can add a little more molasses and a little less honey - or no honey. My hubby loves molasses so he wants more, but I find this to be a nice balance.
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This post is written and created at 504 Main by Holly Lefevre