What's a girl to do with a husband out fishing and a sweet tooth the size of a Chipotle burrito? Make some cookies, of course. I've been eyeing a recipe from 101cookbooks for a while now, so I broke out the cookie sheets and got to work. There were a few scattered dishes in the sink, but I ignored them until the end, when they creeped up on me and multiplied until there were enough to fill two whole dishwasher loads. Good heavens. These pesky dishes. How did they all get into the sink?
I was worried that the molasses would be too strong, but it is barely noticeable. They are about an inch each, so they are extra fun.
A Gazillion Tiny Little Cookies
5 ounces semi-sweet chocolate chips
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
1 tablespoon black strap molasses
1 large egg
1 1/2 teaspoon vanilla extract
1/4 cup sugar
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, and chocolate.
In another bowl, beat the butter until fluffy then beat in the sugar and mix until it is also light and fluffy. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice. Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough.
Using a small cookie scoop, scoop out a level cookie scoop and tear it in half. Then roll each of those pieces into a ball and roll it in sugar. Put it on a cookie sheet lined with parchment paper and flatten with your fingers.
Bake for 7 minutes at 350 degrees. Cool on a wire rack.
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