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Topic: Molasses Chocolate Chip Bites (i.e. Cookies) Recipe/No Images  (Read 366 times)
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bigboots
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« on: January 18, 2009 02:30:27 AM »

My S.O. and I modified a regular chocolate chip recipe to make this when we replaced molasses and cane sugar for brown sugar, then we went nuts and really upped the amount of molasses! I used about a tablespoon worth for a regular sized cookie the first few times I made this recipe, but eventually made little ones for our toddler to be able to have two or three a day instead of just one. That's also when I figured out I could leave out the egg, since the lil dickens is allergic to eggs! I like making them really irregular so that I get a lot of variation in the crispness.

    * 1/3 C evaporated cane sugar
    * 3/4 C butter; softened
    * 2 1/4 C whole wheat flour
    * 1 ts baking soda
    * 1 ts baking powder
    * 1/2 ts salt
    * 1/2 C evaporated milk (I've also used whole milk successfully.)
    * 3 ts vanilla
    * 1/2 C blackstrap molasses
    * 1 egg (optional - cookies will be more cake-like with than without)
    * 2 C semi-sweet chocolate chips

   1. Preheat oven to 375F.
   2. Mix flour, baking soda, baking powder, and salt in a small bowl.
   3. Cream sugar and butter until light and fluffy in a large bowl.
   4. Add vanilla, egg, milk, and molasses to butter and sugar. Beat well.
   5. Add dry ingredients to wet, and mix well.
   6. Add chocolate chips.
   7. Dollop about 1/2 tablespoon sized drops onto buttered cookie sheet.
   8. Cook for 12-14 minutes.

These cookies are an awesome source of calcium, iron, Vitamin A, potassium, and deliciousness. There's 28.8mg of iron in the whole batch (about 40 cookies), so even a toddler could probably eat the whole batch without getting a toxic dose (20mg per kilogram). (I really don't recommend giving them more than a few a day though!) Of course if you take supplements or something, it could be something to think of.

The sugar amount can vary. The molasses from the top of the bottle seems to be sweeter, while the bottom can have 1/2 cup of sugar without being too sweet.

[[Copied from the recipe post from my website.]]

Oh, and I live in a high desert, so your cooking time may be fairly different from mine.
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