From the Paxson Family Archives

As my holiday gift to all of you, I present MRS. BAKEMAN’s MOLASSAS COOKIES OF AWESOME.

1 1/2 cups butter or shortening.
2 cups brown sugar
1/2 cup molassas
2 eggs
4 cups flour
4 tsp baking soda
spice as desired (I use cinnamon and very weensie amounts of ginger and nutmeg)

Mix sugar and gooey ingredients and dry ingredients in two bowls, then combine. You know the drill. Be warned, this recipe makes enough cookies to feed a small army – seriously, if Napoleon fed these to his men, Russians would speak French. If you are not looking to feed an army, I recommend cutting all amounts in half. It works out fine.

Bake at 357-375 degrees F. Watch them like they are your children playing with a flame thrower, because you want to take them out of the oven when they are just BARELY cooked through. You want these babies to be chewy. Trust me.

This recipe is a family heirloom, given to my Great Grandma Paxson by her neighbor who was named, no joke, Mrs. Bakeman. This is the dumbed-down Caitlyn version, that come from me scribbling down ingredients on the back on an envelope whist on the phone with my mom.

These are some of the best cookies ever. And they turn out perfect every time, just so long as you DO NOT OVER BAKE THEM. I promise.

I once tried to veganize this recipe, and I do not recommend it. The result was inedible.

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5 thoughts on “From the Paxson Family Archives

  1. So tasty! I am eating one as I type.
    You’re right about the JUST BARELY baked part. My first tray I took out still half-liquid, and they were perfect. But I waited a little longer on the second tray because I just DID NOT believe the first tray (what if they never solidify? I feared) and they are a tad overdone.
    Thank you, and Merry Christmas to you, too!

  2. Don’t forget the cloves…
    Hi- I’m the Mom who sent this recipe along. The spices should include cinnamon, cloves, nutmeg and ginger. Sometimes I use dark rum instead of vanilla. (Secret ingredient- no longer a secret!)

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