Captain Morgans Blackstrap Molasses Cookies Recipes

CAPTAIN MORGAN'S BLACKSTRAP MOLASSES COOKIES

Steps:

• Pre-heat oven to 350°F and line 2 sheet pans with bakers's paper.
• In a bowl sift together flour, baking powder, baking soda, salt, allspice, mace, cinnamon, cloves and fresh nutmeg.
• Use a Kitchen-Aid with a paddle. Beat sugar and butter until fluffy about 2-3 minutes. Add egg, Captian Morgan's Rum, Blackstrap Molasses and beat at low-speed for 3-4 minutes.
• Add dry ingredients in small amounts until flour has been incorporated and mix until batter is smooth.
• Roll cookie dough into a ball, place in a bowl, cover with plastic and chill for 1 hour.
• Use a 2-ounce scoop for uniform size. Roll dough in the palm of your hand to form a ball. Place on sheet pans about 2 inches apart. Slightly flatten cookies. Place walnut pieces on cookies and dust with a little fine sugar.
• Bake cookies at 350 F for 8-10 minutes.
• Chef's Note: You can substitute Splenda Brown Sugar for the brown sugar.

OATMEAL MOLASSES COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.
• In a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts.
• Using a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving.

WWII OATMEAL MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
• In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SOFT MOLASSES COOKIES

Steps:

• Mix the milk and vinegar and set aside for a minute.
• In a large bowl mix well the sugar, both molasses and shortening (if you don't have the Black Strap you can use the regular but the taste is much better with the black strap).
• Add the milk and vinegar mixture.
• Add the dry ingredients mixing well.
• Refrigerate for 1 hour.
• Roll out on a floured board and cut in circle the size you want (I usually do one about 3 inches).
• Sprinkle the tops with some sugar.
• Bake in a 375 degree oven for about 7-8 minute.
• Don't overbake them, just till done.