I usually make chocolate chip cookies. Ask my spouse or my children. Today, I’m branching out beyond the usual. This recipe I’ve adapted from one in our Better Homes & Gardens cookbook.
- 2 c. unbleached all-purpose flour
- ¼ c. buckwheat flour
- 2 t. baking soda
- 1 t. ground cinnamon
- 1 t. ground ginger
- 1 t. ground cloves
- ¼ t. salt
- 1 c. brown sugar
- ¾ c. shortening
- ¼ c. molasses
- 1 egg
- Preheat oven to 375°.
- Combine first 7 ingredients in a medium bowl.
- Mix the remaining ingredients in another bowl and beat well.
- Add ingredients from step 1 into beaten mixture, and beat well.
- Roll dough into 1-inch balls, and place 2 inches apart on an ungreased cookie sheet.
- Bake for about 10 minutes in a 375° oven.
Makes 48 cookies.
I accidentally baked the first batch, of 34 cookies spread across 2 cookie sheets, for 12 minutes, having misread my own comments.
I baked the second batch of 16 on a single sheet for 10 minutes.
Both batches turned out very tasty–the first batch was a little crunchier, and the second batch was a little chewier.