Soft Molasses Cookies

The part of this recipe that is for me is the cookies are soft without my teeth they are easy to eat. My wife and my son are diabetic, unsweetened desserts are hard to find as well as expensive so I make unsweetened or sugar reduced treats for my family. I used Splenda brown sugar blend for this recipe, it is 50% less sugar for my wife and sons diabetes. This recipe makes 60 3x1 inch cookies.

Collect everything you need before you start, this is very important you do not want to run out to the store in the middle of baking for a missing ingredient.

½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
4 cups all-purpose flour
2 cups quick oats
2 cups raisins
2 large eggs
1 cup molasses
1 cup brown sugar or substitute brown sugar blend
1 cup milk or milk substitute
¾ cup salt free butter or margarine

Brick margarine and butter is marked by the cup, use the markings to dole out the quantity you want for your recipe.

When you have the amount you want warm the butter or margarine so that it is soft, room temperature is best warming helps it mix in the cookie dough. Warming the molasses helps it pour and mix easier also.

Place all the ingredients in a bowel and mix thoroughly, this dough is wet and sticky so don’t use your hands.

Place daubs of cookie dough on a greased cookie sheet, each daub should be a heaping tablespoon. Use a tablespoon to measure out the cookie dough.

Then use another spoon to scrape the dough off the tablespoon.

This cookie dough expands to twice the size as it bakes, on this 12x18 inch cookie sheet I placed 12 daubs of dough.

Preheat the oven to 350% and place the cookie sheet on the middle rack baking for 8 to 10 minutes. Once baked let completely cool before moving off the cookie sheet.

60 of these cookies sounds like a lot of cookies, but in my house they never last for longer than two days every one eats them.