My Ultimate Chocolate Chip cookies, followed by my oatmeal raisin cookies.
Michelle's Ultimate Chocolate Chip Cookies1 c butter, softened 2 sticks
1/2 c white sugar 100 g
1 1/2 c packed brown sugar 310 g
3 eggs
1 tbsp vanilla extract
1 tbsp blackstrap molasses
3 c all-purpose flour 375 g
1 tsp baking soda OR 2 tsp calcium carbonate - baking grade
1/2 tsp salt (optional)
1 tsp ground cinnamon
2/3 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp ginger
2 c semisweet chocolate chips
Preheat oven to 350 degrees F.
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and molasses. Add baking soda to batter along with salt if needed. Add in the spices; cinnamon, nutmeg, allspice, ground cloves, and ginger. Stir in flour, then chocolate chips. Drop by large spoonfuls onto ungreased pans.
Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.
Soft Oatmeal Cookies - Prep 15 m Cook 10 m Ready In 2 h
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1 c butter 2 sticks
1 c white sugar 210 g
1 c packed brown sugar 200 g
2 eggs
1tsp vanilla extract
3 tbsp blackstrap molasses
2 c all-purpose flour 250 g
1 tsp baking soda 2 tsp calcium carbonate baking soda (salt free)
1 tsp salt Optional for salt-free
1 1/2 tsp cinnamon
2/3 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
3 c rolled oats 270 g
1/4 c milk
1 1/2 c raisins
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla and molasses. Combine flour, baking soda, salt, cinnamon and other spices; stir into the creamed mixture. Mix in oats, and finally the milk and raisins. Cover, and chill dough for at least one hour.
Preheat the oven to 350 degrees F Grease cookie sheets or use parchment paper. Roll the dough into walnut sized balls, and place 3 inches apart on cookie sheets.
Bake for 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
