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My family always requests these soft and deliciously chewy cookies. The cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
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Nutritional Facts 1 cookie equals 310 calories, 13 g fat (7 g saturated fat), 48 mg cholesterol, 219 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Giant Molasses Cookies in Taste of Home November 2011, p60
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Reviewed on Mar. 20, 2012 by Laurie720
This is the BEST RECIPE for these cookies I have ever made. I went to a specialty cake decorating shop and got the coarse sugar. Amazing!
Reviewed on Feb. 26, 2012 by alanda
AHHHHHMAZING! definitly a recipe i will keep making!
Reviewed on Feb. 11, 2012 by 0505JUNEBUG
The cookie are great i use an ice cream scoop to put them on the pan .thank you
Reviewed on Jan. 27, 2012 by KScales
We have reviewed this recipe again, and agree with contributor Kristine Chayes observation. 350 degrees is the ideal baking temp for these cookies and they should bake for approximately 13-15 minutes.We apologize for the earlier error. It will be updated here soon.Taste of Home Test Kitchen
We have reviewed this recipe again, and agree with contributor Kristine Chayes observation. 350 degrees is the ideal baking temp for these cookies and they should bake for approximately 13-15 minutes.
We apologize for the earlier error. It will be updated here soon.
Taste of Home Test Kitchen
Reviewed on Jan. 15, 2012 by macs4445
This is my husband's new favorite cookie! Perfect exactly as it is.
Reviewed on Jan. 07, 2012 by KristineChayes
I just noted that the oven temperature listed in the magazine is 400 degrees; when I submitted my recipe for Giant Molasses Cookies, it called for an oven temperature of 350 degrees, which is the oven temperature I've always used. Because temperatures can vary from oven to oven, for those who needed to shorten baking time, try the lower oven temperature of 350 degrees. Whichever is best for you, you want to make sure the cookies are baked through, but still soft and chewy. Enjoy! - Kristine Chayes
Reviewed on Jan. 03, 2012 by KristineChayes
I submitted the Giant Molasses Cookies recipe and note that many people who made them had shortened baking times. Since oven temperatures can vary, the important thing is to find the amount of baking time in your oven that will produce a chewy cookie. It is important not to overbake them. Glad they are such a hit! -- Kristine Chayes, Smithtown, N.Y.
Reviewed on Dec. 27, 2011 by huwmar
Absolutely delicious. I made it without the nuts. They looked picture perfect and tasted wonderful.
Reviewed on Dec. 17, 2011 by grannyseussie
It's the perfect molasses cookie recipe i've been looking for!!
Reviewed on Dec. 13, 2011 by cassellbon
I have been looking for a molasses cookie to taste like the ones my Aunt Maud made years ago and finally found it! A lot of people have never had molasses cookies and now have become their favorite. I reduced the cooking time to about 12-13 minutes to make them chewier. My family loves them. Thank you, Kristine Chayes and Taste of Home.
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