These cookies are an all-time favorite. My mom would send me care packages from time to time freshman and sophomore year, when I didn’t have access to a kitchen and had to endure through the grossness of the dining hall. The first time she sent me these cookies, they were quickly devoured by my friends and me, savoring every last crumb.
The second time, they were given a nickname. Now this nickname wasn’t very appetizing because for some reason that no one can figure out to this day, these cookies tasted exactly like Doritos. Yes, the chip. So they became known as the Dorito cookies. We offered one of these cookies to every person that popped in my friend’s dorm room that evening. Without revealing the type of cookie, we told each person to try it and then tell us what it tasted like. Every time, the person skeptically guessed Doritos. Even the drunk ones.
But don’t worry, this little mishap only happened once, out of many many times. My mom nor anyone else have absolutely no idea what could have seeped into those cookies, but I doubt they will ever be able to be replicated.
People who are not familiar with the Dorito cookie story have another nickname for these cookies: The Best Cookies Ever (Katie and her hall ; ) )!
They are moist, flat, spiced, soft and chewy and surprisingly simple to make! Yum!!
Moist and Chewy Molasses Cookies
Yield: About 30 cookies
12 tablespoons (1 ½ sticks) unsalted butter
1 cup granulated sugar
1 ¾ cups unbleached all-purpose flour
½ tsp ground cloves
½ tsp ground ginger
1 tsp ground cinnamon
½ tsp salt
½ tsp baking soda
- Preheat oven to 350 degrees.
- Melt butter, add sugar and molasses and mix thoroughly. Lightly beat egg and add to butter mixture; blend well.
- Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet.
- Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving a couple inches between cookies. (They will spread during baking).
- Bake until cookies start to darken, 8-10 minutes. Remove from oven while still soft. Let cool on foil.
From The Silver Palate Cookbook