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My aunt insisted her molasses cookie recipe was from the 1800s
She told me to use 'blackstrap' molasses not the regular kind, said it was the only way. I ignored her and used Grandma's molasses instead and the cookies came out flat and bland. Tried again with the blackstrap stuff from a farm store in Lancaster, PA and they were chewy and dark like she promised. Has anyone else found that one ingredient swap totally changes a traditional recipe?
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troy_ross1mo agoMost Upvoted
Well, looks like your aunt knows her 1800s cookie rules for a reason.
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julia_burns91mo ago
My grandma's old trick worked for me too, troy_ross, just chilling the dough first.
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