Ingrédients pour Sorghum Molasses Oatmeal Cookies
- Shortening
- 1 cup packed brown sugar
- 2 large eggs
- Sorghum
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- Raisins
- Chocolate Chips
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Comment préparer Sorghum Molasses Oatmeal Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the sorghum molasses, oats, and any desired mix-ins (raisins, chocolate chips, etc.).
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
56g
Fat
10g
Carbs
10g
