Tomorrow's a cookie exchange at work. Tomorrow I have to bring five dozen cookies, in packages of four, to divide between my coworkers in exchange for their delights. I'm excited! And a little afraid. Some of them are bakers, like I am, and some, very much aren't. But, such is life, yes? I'll have lots of goodies to freeze and save for Christmas dinner and the many parties in between.
If I only needed one or two dozen, I'd probably have made something fancier, but for bulk cookies, Hershey's Molasses Crinkles have yet to let me down. They're easy, taste great, and make five dozen even without doubling the recipe. Perfect!
The recipe was even easy enough I could make it up, wash the dishes, bag the cookies and blog it all in one night! What could be easier than that?
Makes: approximately 60 cookies
2 1/4 cup whole wheat flour*
2 tsp baking soda
1 cup Sucanat
3/4 cup unsalted butter, softened
1/4 cup molasses
1 2/3 cups (10 oz bag) Reese's Peanut Butter chips
Stir together the flour and baking soda.
Beat together the butter and sugar.
Heat oven to 350F. Line cookie sheets with parchment or silpat. Shape dough into 1-inch balls. Place onto prepared cookie sheets.
Bake cookies 8-10 minutes.
Source: adapted from Hershey's Recipe Collection.