These were very, very good. I used butter instead of shortening with no problems. I also substituted brown for white sugar. I froze the dough for two days, then kept it very, very cold between each baked batch by keeping it outside in the Utah winter! I used a tablespoon size ice cream scoop to form. The dough was just a little sticky, but not any stickier than other cookie dough you roll. Perfect baking time for me was 9 minutes on parchment paper, which makes cleanup a breeze! The cookies were crispy around the edges and soft everywhere else. Nice recipe, thanks for sharing it!

Reviewed On: Dec. 30, 2008

These were really good. I used butter instead of margerine, brown instead of white sugar, and canola instead of vegetable oil, because that is all I had on hand. I omitted the butterscotch chips as my family does not like them, and added an extra cup of oatmeal, as well as 1/2TBS. of cinnamon for some oompf!. I baked them on parchment paper, which I love( the cookies slide right off and clean up is a breeze). These cookies had a nice shape and appearance and had just the right amount of softness to them. Very nice.

Reviewed On: Dec. 28, 2008

I thought these were really good and I am not a Molasses cookie fan. Everyone else who had them raved and asked for the recipe. I used butter instead of margerine, 1/2 cup of light molasses, and brown instead of white sugar. I did not have a problem with the dough, but I put it into the freezer for 2 days before baking. I also thawed and stored the dough(safely)in our garage, which in Utah, is much colder than the fridge! I experimented with a small batch first, and found that 9 minutes at 350 degrees was perfect. I used a tablespoon sized ice cream scoop to shape them and I baked them on parchment paper. They did turn out as flat discs, but were chewey in the middle and crunchy on the edge. I dont care what shape a cookie takes as long as it tastes good. This one goes into my recipe box.

Reviewed On: Dec. 28, 2008