Chewy molasses cookies from Bon Appétit Magazine, December 2013 (page 109)

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Notes about this recipe

  • puddlemere on December 15, 2018

    Very good and easy to make. As already mentioned, it's very important not to overbake--I pulled them out at 7 minutes. I also read other reviews recommending weighing the flour (120g per cup) to avoid cakey cookies, which worked well.

  • Barb_N on March 25, 2015

    DO NOT OVERBAKE I made these for a dessert plate of cookies- unbeknownst to me the hostess had made them also. I baked mine for just 8 minutes and they were perfect. Everyone agreed they were the best.

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