Cry Babies II Recipe - Allrecipes.com
  • READY IN 1 hr

Cry Babies II

Recipe by  

"Don't know where the name came from but the cookies are delicious. Store for a couple days to let the flavors of the spices build."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    1 hr

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  2. In a medium bowl, cream together the butter and sugar until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the milk. Finally, mix in the chocolate chips and raisins. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
May 13, 2003

The chocolate chips are a tasty surprise in this molasses cookie. Real easy to make.

 
Most Helpful Critical Review
Dec 10, 2004

i did not have good luck with these. don't know how to put my finger on what the problem was but they just weren't very yummy, nor were they pretty (VERY dark), at least not to me. i tried "jazzing them up" with toffee bits, but that didn't work. then added banana thinking it'd taste like banana bread, and it kinda did, but was WAY too bread textured. also i didn't think they were sweet enough. i spent forever searching for a cookie recipe on here before making these, but think i'll search again!

 

13 Ratings

Oct 25, 2003

I was apprehensive about the ingredients in this recipe. No egg for one, lots of molasses, and the looks were not that appealing as I was mixing up the dough. Glad that I made it as it is very good, very easy, and has a wonderful flavor. Thanks for sharing! I will be making this again and again. My husband thanks you also.

 
Dec 20, 2003

I know where the name came from. My children turned into crybabies when they ate them all! Had to make some more! Thanks! :-)))))

 
Sep 21, 2004

This recipe is great! My sister and I made it and were a little skeptical about using so much molasses and choc chips, but were pleasantly surprised. To make them a little healthier, we make them with whole wheat flour and 'I can't believe it's not butter-light' tub vs. stick butter. We also use black strap molasses.

 
Dec 24, 2003

You know, I was really surprised by the combination of ingredients as opposed to how good these tasted. I read the reviews and they sounded like a winner, but I started making them and said "Oh, is this right? Chocolate chips? Hmmm..." But they turned out great. Almost like mini spice cakes w/ chocolate. The only advice I'd give is: Don't attempt to double-batch them in a standard Kitchen-Aid mixer. (My cup runneth over!)

 
Nov 11, 2003

I thought these were an excellent flavor, i loved em, the combination of everything was great, got a few mixed reviews from others though. one thing, they turned out puffy and cake-like, possibly due to no egg??? wasn't a huge fan of the puffiness, overall a great cookie, recommended.

 
Sep 07, 2010

This is a keeper. I was looking for a recipe that called for a lot of molasses since I had a lot to use up and was happy to find this, especially when I realized that it didn't call for eggs because I didn't have any. I also didn't have any ground ginger so I used juice from fresh ginger. I also only used 3 cups of chocolate chips. The family loved it, even my husband who rarely wants any cookie unless it is a chocolate chip cookie. He said that if he had had a glass of milk (which we were out of) he would hardly have noticed it wasn't a regular chocolate chip cookie. I loved having something different for a change, so it was a win-win.

 

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Nutrition

  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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