Philosophizing About Food With Francine: Molasses Cookies

by Francine Black

The perfect cookie for fall, full of oats, pecans, apples and dark brown sugar for that extra kick of molasses flavor. Here is the requested recipe.  (I usually double it)

Line cookie sheets with parchment and preheat oven to 350 F  

Ingredients:

1 c Granny Smith apples, peeled, diced small and sprinkled with a bit of fresh lemon juice to preserve color

1 stick (1/2 cup) soft unsalted butter

1 1/4 c all purpose unbleached flour

1 1/4 c old fashioned oats

1 tsp cinnamon

1/2 tsp baking soda 

1/4 tsp kosher salt

3/4 c dark brown sugar (if you only have light brown, add 1 T molasses in addition)

1 large egg (room temp)

1 tsp real vanilla

1/2 cup coarsely chopped pecans (if using) 

Directions:

Cream butter and sugar (and molasses if using). 

Gently mix in egg and vanilla. 

Whisk dry ingredients together and then gently add to butter mixture. Only mix until there are no traces of flour remaining. Hard beating creates an unpleasant dry, hard cookie. 

Finally stir in the apples and pecans. 

I use a 2 tablespoon size scoop. 

Place dough balls on prepared sheets with space between and flatten slightly with your fingers.

Have a bit of water to moisten your fingers or the dough will stick to your hands. 

Bake at 350 F for 14 to 15 minutes (my oven). 

Leave on sheet for a minute before removing to rack to cool. 

When baked, the cookies might look a tiny bit moist on top but should not look wet and the bottoms should just look golden. They’ll finish baking as they cool. Over baking makes these cookies dry and hard more resembling their ancient Scottish grandparents, the bannocks. We’re going for a moist chewy interior with a slightly crisp top and bottom. 

Hope you enjoy them!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.

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