Dessert

Soft Batch molases cookies is for Dessert.

Soft Batch molases cookies takes 10 minutes to prepare.

Soft Batch molases cookies takes 8 minutes to cook.

Soft Batch molases cookies makes 15 servings.

The ingredients for Soft Batch molases cookies are:

1/2 cup coconut oil, softened (softened to the consistency of soft butter; not rock hard and not runny or melted, see below)

1 cup dark brown sugar, packed

1 large egg

2 tablespoons vanilla extract (yes tablespoons, not teaspoons), or to taste

1 tablespoon unsulphered mild to medium molasses (use very dark or Blackstrap at your own risk because its very pungent and bitter for baking)

1 3/4 cup all-purpose flour

2 teaspoons corn starch

1 teaspoon baking soda

1/4 teaspoon salt, optional and to taste

Here is how you make Soft Batch molases cookies:

To the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes. Note - Coconut oil should be the consistency of soft butter like you'd use to cream with sugar and eggs in traditional cookies. If coconut oil is rock hard, microwave it in a small bowl for 5 to 10 seconds or just until it begins to soften. If coconut oil is runny or melted, place it in the freezer momentarily until it firms up. A tiny amount of runniness is fine; it's an oil and that happens. But do not use melted or purely liquid coconut oil because you can't effectively cream a liquid; it would be like trying to cream liquid butter.Stop, scrape down the sides of the bowl, add the vanilla, molasses, and beat to incorporate, 1 to 2 minutes. Add the flour, corn starch, baking soda, optional salt, and mix until just combined, about 1 minute.Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size; or divide dough into approximately 15 to 16 equal-sized pieces. Place dough mounds on a large plate, and slightly flatten each mound. Very important to get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping them is very difficult. Cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.Preheat oven to 350?F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. They firm up as they cool and I recommend the lower end of the baking range because they taste best when softer. The cookies in the photos were baked for 8 minutes, with trays rotated once midway through baking.Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Serving Size: 15 medium-sized cookiesNumber of Servings: 15Recipe submitted by SparkPeople user MEGSTICK03.

The nutritional information for Soft Batch molases cookies is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 187.4

• Total Fat: 7.8 g
• Cholesterol: 11.0 mg
• Sodium: 95.9 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 0.4 g
• Protein: 1.9 g