BIG ON TASTE. SHORT ON TIME!
There are quite a few ingredients required for the dough, but it’s as simple as any cookie dough so don’t worry. Plus, you’ll be happy to know there’s no need to chill the dough before working with it. Just make the dough, bake, cool and eat. These chewy cookies also have a slight bit of crunch in them thanks to chopped pecans. If you want to make these for someone who has a nut allergy, you’ll be fine leaving them out entirely. These will still be great. If you make them as the recipe states for something like a potluck or a bake sale, be sure to let everyone know that there are nuts in it.
Once you make the dough, you’re going to roll them into big balls and then roll those balls into your sugar mixture. You want to use a coarse sugar so it adds a bit of crunch on top, not the fine kind of sugar, though that probably wouldn’t taste bad. When these crack on top after about 13 to 15 minutes of baking, they are ready to come out. After they cool, go for it!
I found this scrumptious recipe on the Taste of Home website. Click the link below to see the site and full recipe for these Giant Molasses Cookies.
CLICK HERE FOR RECIPE
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