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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_ross4mo ago
Well, looks like your aunt knows her 1800s cookie rules for a reason.
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julia_burns94mo ago
My grandma's old trick worked for me too, troy_ross, just chilling the dough first.
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harper_murphy2mo ago
Oh man, "1800s cookie rules" got me good. My great-grandma had this whole thing about letting the butter sit out for exactly 45 minutes (not an hour, not half an hour, exactly 45 minutes). I used to roll my eyes so hard at her fussing over it, but now I swear by it. I tried skipping that step once and my cookies came out flat as pancakes, no joke. So yeah, I'm fully on board with the old school cookie wisdom, there's something to it that modern recipes just don't capture.
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