A couple months ago, I heard about the Great Food Blogger Cookie Swap from some of my blog friends and decided to participate. Food bloggers from around the world sign up and are paired with three other bloggers. We then had to ship a dozen cookies to each of our partners. How fun is that? I love getting mail. Especially cookie mail. I got so excited coming home from work each day looking for packages.
But I didn’t even tell you about the best part yet. Money raised from the program goes to Cookies for Kids’ Cancer. Nearly $14,000 was raised from blogger participation fees, extra donations, and contributions from the brand partners (OXO, Dixie Crystals Sugar, Gold Medal Flour, and Grandma’s Molasses). So not only is it fun, it’s also for a great cause.
My friend emailed me this recipe almost two years ago and I had been saving it. Once I decided to participate in the Great Food Blogger Cookie Swap, and saw that Grandma’s Molasses was a sponsor, I took it as a sign that I needed to make these. I don’t typically keep molasses on hand because not many recipes seem to call for it – most use brown sugar. They aren’t the prettiest cookie, but they were a good combo of chewy oatmeal and melty chocolate. Though I only got to taste one before I packed the rest up.
I was paired up with Audra of The Baker Chick, Koko of Koko Likes, and Cheri of Adventures In The Kitchen, so they each got a dozen Oatmeal Molasses Chocolate Chip Cookies. This was my first time ever shipping cookies (or food, for that matter) so I hope they arrived in tact.
|Instagram pic of the cookies getting packed up.|
- Preheat the oven to 400 degrees and line a baking sheet with either parchment paper or silicone baking mats. Set aside.
- In the bowl of your stand mixer, or a large bowl, add the butter, sugar, eggs, and molasses (which should all be at room temp). Mix until smooth using the paddle attachment or a hand mixer.
- In another large bowl, add the flour, baking soda, cinnamon, and salt. Whisk together (or you can sift it).
- Stir the wet ingredients into the dry ingredients.
- Stir in the oats and chocolate chips.
- Use a cookie scoop to drop dough onto your prepared baking sheet, leaving about 2" in between.
- Bake 8-10 minutes or until lightly brown with the centers almost done. You want them to be chewy, not crispy.
- Let cool on the pan for about 1 minute before transferring to a wire rack to cool completely.
I received Lavender Vanilla Crescent Cookies from Honey & Birch, Brown Sugar & Spiced Ale Cookies from Decadent Philistines Save the World, and Chocomint Cookies from KristinPotPie. Cookie mail is pretty much the best thing ever. Thank you, ladies!!