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Old 06-25-2006, 10:24 AM   #11
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Yes. I don't buy margarine. Butter works great! Enjoy and good luck!
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Old 09-13-2006, 10:53 AM   #12
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Quote:
Originally Posted by Angie
Here is my recipe. They come out flat and chewy.

Molasses Cookies

INGREDIENTS:

* 3/4 cup margarine, melted
* 1 cup white sugar
* 1 egg
* 1/4 cup molasses
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground ginger
* 1/2 cup white sugar

DIRECTIONS:

1. In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
2. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
Can you use butter ? All i have is butter or a spread ? Thanks ! Barb
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Old 09-13-2006, 10:58 AM   #13
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I'd substitute the margarine for melted butter. Butter makes cookies chewy anytime.
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Old 09-13-2006, 11:06 AM   #14
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Quote:
Originally Posted by Dina
I'd substitute the margarine for melted butter. Butter makes cookies chewy anytime.
Thanks Dina !! Will do !
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Old 09-17-2006, 09:26 AM   #15
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Wink Molassas cookies

Finally made your cookie recipe --they were so good - didn't have any cloves or ginger, so used 1 tsp. pumpkin pie spice and cinnamon, they were gone in a day and a half ! I also used melted butter -, so easy w/walnut size cookie scoop! THANKS FOR SHARING , Barb L.
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Old 09-17-2006, 10:15 AM   #16
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I think exact cooking time will also make a difference. Try taking some out a bit earlier than others and see what you think of the differences. In my experience, cookies cooked for longer are crunchy and those cooked for less time are chewy and/or soft.

(Ditto with brownies, although there the height of the brownie is crucial -- tall is cakey; shorter is chewy.)
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