Soft Molasses Cookies

Soft Molasses cookies

½ cup butter, softened
½ c. shortening
1 ½ c. sugar
½ c. molasses
2 eggs
4 c. flour
½ tsp. salt
2 ¼ tsp. baking soda
2 ¼ tsp. ground ginger
1 ½ tsp. ground cloves
1 ½ tsp. ground cinnamon

In large mixing bowl, cream together butter, shortening and sugar until light colored and fluffy. Beat in molasses and eggs. Add dry ingredients and blend thoroughly. Roll dough into walnut size balls. Roll in sugar and place 2 ½ inches apart on greased cookie sheet. Bake at 350 for 11 minutes. Do not overbake. Cool on wire rack. Store in lightly covered container to maintain softness. Yield: about 3 doz.

Mom's Pumpkin Cookies

2 cups sugar
2 cups shortening
1 (16 oz.) can pumpkin
2 eggs
2 t. vanilla
4 cups all-purpose flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 t. ground cinnamon
1 t. ground nutmeg
1/2 t. allspice
1 (12 oz.) pkg. butterscotch chips (optional)
1 cup chopped nuts (optional)

Cream shortening and sugar. Mix in pumpkin, eggs and vanilla. Add dry ingredients and chips and nuts. Mix well. Bake at 350* for 12-15 minutes.

Makes 7 dozen cookies---but you'll eat them all!!:) :(

Karena

Oatmeal Cranberry White Chocolate Chip Cookies

2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp salt
1 1/2 cups dried cranberries
2/3 cup white chocolate chips

Beat butter and sugar until fluffy. Add eggs, mix well. Combine oats, flour, baking soda, and salt. Add to butter mixture slowly, mixing well. Stir in cranberries and white chocolate chips. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
These are my favorite cookies. The dough is scrumptious! These also freeze very well.
Enjoy! Stacie