I'm going to say right now that my molasses cookie recipe is one that I don't share, however this variation will work with any good recipe. Just be sure that whichever recipe you use, the molasses should be dark and robust (organic brands will give you better flavor).
I had some granola I purchased from the King Arthur Flour Bake Shop and needed to use it up, so I decided to make cookies and muffins (the muffins are another recipe to come later).
The granola used in the cookies contains the following:
Recipe adapted from a King Arthur Flour recipe.
This is a large recipe and you only need 2 cups of the granola for your cookies, so mix up the extra if desired, and store in the refrigerator.
7 cups (1 1/2 pounds) rolled oats, uncooked
1 cup (4 ounces) flaked unsweetened coconut (optional, but good)
1 cup (3 1/2 ounces) sliced almonds
1 cup (4 ounces) diced pecans or walnuts
1/2 cup (3 1/2 ounces) vegetable oil
1/2 teaspoon salt
1 cup (4 ounces) flaked unsweetened coconut (optional, but good)
1 cup (3 1/2 ounces) sliced almonds
1 cup (4 ounces) diced pecans or walnuts
1/2 cup (3 1/2 ounces) vegetable oil
1/2 teaspoon salt
2 Tbs ground flax seed
1 cup (11 ounces) pure maple syrup
1 tablespoon (1/2 ounce) vanilla extract
5 cups (about 20 ounces) mixed dried fruit** (raisins, cranberries, cherries, diced pineapple, diced apricots, chopped dates, or the mixture of your choice)
1 cup (11 ounces) pure maple syrup
1 tablespoon (1/2 ounce) vanilla extract
5 cups (about 20 ounces) mixed dried fruit** (raisins, cranberries, cherries, diced pineapple, diced apricots, chopped dates, or the mixture of your choice)
In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla. Pour over the dry mixture in the bowl, stirring and tossing till everything is very well combined; a spoonula or large stirring spoon work well here.
Spread granola on a couple of large lightly greased baking sheets; a half-sheet pan is ideal. Bake in a preheated 250°F oven for about 90 minutes, stirring the mixture with a heatproof spatula, spoonula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. And reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir.
When the granola is a light–to–medium golden brown, remove it from the oven and cool completely on the pans. Transfer the granola to a large bowl, and mix in the dried fruit. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.
Spread granola on a couple of large lightly greased baking sheets; a half-sheet pan is ideal. Bake in a preheated 250°F oven for about 90 minutes, stirring the mixture with a heatproof spatula, spoonula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. And reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir.
When the granola is a light–to–medium golden brown, remove it from the oven and cool completely on the pans. Transfer the granola to a large bowl, and mix in the dried fruit. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.
Yield: about 18 cups, about 4 1/4 pounds granola.
Note: You'll most likely need to add a few minutes onto your bake time depending upon your oven, but keep an eye on the cookies so they won't overcook.
Allergy Warning: This recipe contains nuts.
