Soft Baked White Chocolate Chip Molasses Cookies Recipes

MOLASSES OATMEAL WHITE CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.
• Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
• Add molasses, egg, and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.
• Gradually add flour mixture, one cup at a time, on low speed until well mixed.
• Fold in the white chocolate chips and evenly distribute as best you can.
• Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
• Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

SOFT-BAKED WHITE CHOCOLATE CHIP MOLASSES COOKIES

Steps:

• Directions: In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a handheld mixer or a stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat on high speed until light and fluffy, about 2 full minutes. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well on high, scraping down the sides as needed again. Slowly add the dry ingredients to the wet on low speed. Once mixed, beat in the white chocolate chips on low speed until dispersed. Try to avoid overmixing. Cover dough tightly and chill for at least 2 hours and up to 3 days. Remove cookie dough from the refrigerator. If you let it chill for longer than 6 hours, allow to sit out at room temperature for at least 30 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat. Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You're trying to obtain a crinkly top. Place back into the oven for 1 more minute. Cookies will be puffy and still appear very soft in the middle. That's ok. Remove from the oven and allow to cool on the baking sheet for ten minutes. Transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for 5 days or in the refrigerator for 7 days. Molasses cookies without caramel may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months. Allow to thaw in the refrigerator overnight and bake as directed.

CHOCOLATE CHIP MOLASSES COOKIES

Steps:

• In a large mixing bowl, beat the shortening, sugar and molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt;gradually add to creamed mixture. Stir in chocolate chips.
• Roll into 1-in. balls. Place 2 inches apart on ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are firm. Removed to wire racks.

SOFT BAKED MOLASSES COOKIES

Steps:

• Pre-heat oven to 375°F.
• Mix sugars, sour cream, molasses, egg, margarine, and shortening in a large bowl until smooth.
• Stir in remaining ingredients. Do not over mix!
• Drop by rounded tablespoonful onto an ungreased cookis sheet. Place about 2 inches apart.
• Bake time is roughly 10-12 minutes or until the cookies have browned. May be hard to gage by color so bake until almost no indentation remains in center of cookie when touched.
• Cool on wire rack.
• Serve by themselves or dipped in whipped cream!