Molasses Oatmeal Cookies

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper.

   Ca. 5 min.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.

   Ca. 2 min.

   Kokkens note: Whisking the dry ingredients ensures the leavening and spices are evenly distributed.

3. 3

   In a large bowl with an electric mixer, beat the softened unsalted butter and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.

   Ca. 3 min.

4. 4

   Add the egg to the butter mixture and beat until well combined, scraping down the sides of the bowl as needed.

   Ca. 1 min.

5. 5

   Pour in the molasses and beat on low speed until just incorporated.

   Ca. 1 min.

   Kokkens note: Be careful not to overmix at this stage.

6. 6

   With the mixer on low, gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.

   Ca. 1 min.

7. 7

   Using a spatula, fold in the rolled oats until they are evenly distributed throughout the dough.

   Ca. 1 min.

8. 8

   Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.

   Ca. 30 min.

   Kokkens note: Chilling the dough helps prevent the cookies from spreading too much while baking.

9. 9

   Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 5cm (2 inches) of space between each.

   Ca. 1 min.

   Kokkens note: A cookie scoop can help make uniformly sized cookies.

10. 10

    Bake one sheet at a time for 9-11 minutes, until the edges are set and the centers look slightly underdone.

    Ca. 20 min.

    Kokkens note: The cookies will continue to cook on the hot baking sheet after you remove them from the oven.

11. 11

    Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Ca. 5 min.