Chewy molasses cookies

Chewy molasses cookies

I made these last night and they were so good my husband immediately asked "how many per day?" I've made other varieties with less ingredients (listed as "optional" below), but last night I used the full list, and yum!  They were chewy and are definitely my new favorite.

Preheat oven to 350, lightly grease cookie sheet.

3/4 cup applesauce*
1/2 mashed banana (optional -- if not used, increase applesauce to 1 cup)
1/2 cup canola oil
1/2 cup blackstrap molasses
1/2 tsp ginger (optional)
1/2 tsp vanilla (optional)
1 tbsp rum (optional)
1/4 tsp cinnamon
1 cup granulated sugar

Mix well, then add:

2 1/2 cups flour (I used 1 1/2 King Arthur white unbleached and 1 cup whole wheat)
2 tsp baking soda
1/4 tsp salt

Stir well.  At this point, you can put the dough in the freezer for 30 minutes or in the fridge for several hours (or days), but I couldn't wait and they were still great.

Roll ping pong sized balls and place on cookie sheet with room for them to spread.

Cook 9-10 minutes -- do not overbake.  Delicious warm, and I think they're even more delicious the next day after they're cool and chewy... that is, if there are any left!

*I make instant applesauce by coring 1 small apple, heating it in the microwave with 1/2 cup water for 2 minutes uncovered,  and then smashing it with a fork into sauce.