Soft Molasses Spice Cookies

After coming across this recipe, I decided to adapt it to my own tastes. If I were cute, I'd call them pantry cookies for obvious reasons: you use many things that sit unused in your pantry to make them, namely: autumnal spices, jars of sweet things, oats, and brown sugar. I would bet that most households have these things lying around, unused.

Ingredients:

1 1/2 cups Regular Unbleached Flour

1/2 cups Whole Wheat Flour (obviously not necessary)

2 packets Plain Flavor Instant Oatmeal

3/4 Teaspoon Baking Soda

Spices:

(Here's the deal. I didn't measure my spices, but I put a LOT of spices in. Here they are in descending order of the amount I put in.)

Cinnamon

Ginger

Allspice

Nutmeg

1/4 cup Blackstrap Molasses

1/4 cup Honey

A little less than a block of Plugra Unsalted Butter

1 cup Brown Sugar

1 egg

WARNING: This cookie dough looks like the consequences of eating too much Indian Food

WARNING: The way this dough tastes (as in, AMAZING) may entice you to eat the consequences of eating too much Indian Food. Don't do it.

Let's begin!

In one bowl mix the dry ingredients, without sugar. Good. Now cream the butter and sugar. Good. Now add the egg, honey, and molasses to the butter and sugar and blend! Good. Now add the dry ingredients to the wet slowly until you get what looks like a giant's toilet. Good. Taste it, if you dare. It's heavenly.

Now, the hard part. The dough is really sticky, and even though I'm usually too impatient, I DID roll it up in plastic wrap and stuck it in the freezer. So, you do that too. About an hour later, take it out and begin to roll ping pong sized balls of dough. Dip the tops in more brown sugar or big crystals of raw sugar and place on a lightly buttered baking sheet. If you have pecans, or better yet, CANDIED pecans, please push one into the center of the cookie! I wish I had them. Bake for only about 5-7 minutes at 375 or so and don't overbake! Try to use your best judgement here, you really want to take them out when they are JUST cooked.

Let cool and enjoy. Good with a mug of warm milk.

-R