The month of November is a little bit different at TWD... we're allowed to bake the four recipes chosen for the month in any order we want. The choices for November are Chocolate Carmel Chestnut Cake, Cran-Apple Crisps, All In One Holiday Bundt Cake, and these cookies. How did I decide? Well the fun part of TWD is that I get to make a new recipe every week and bake along with lots of other fabulous bloggers... but this also means that we are never without treats in our house! I've been trying to halve recipes when I can, but I definitely take any opportunity to pawn the goodies off on other people... like my co-workers! We have a long meeting tomorrow afternoon so I figured these cookies would be a good pick me up.
As cookies go, I'm a fan of the chewy, gooey, and fresh from the oven variety. I've also been known to eat my fair share of dough before it even makes it in the oven! The recipe for these cookies says it makes 24 large flat cookies... I made mine a little smaller and didn't bake them quite as long in hopes that they wouldn't turn too crispy. I'd never baked with molasses before, but it gave the cookies a nice depth of flavor - sweet but still a little savory - and kept them nice and chewy in the middle. I also used only a teensy pinch of pepper and a sprinkle of allspice... and increased the cinnamon and nutmeg.
Overall these cookies were super tasty - they'd be great dunked in a cup of hot chocolate or made into ice cream sandwiches. Hopefully my co-workers like them!
Thanks to Pamela of Cookies with Boys for this selection - she'll be posting the recipe in a couple of weeks!