The original recipe by itself only gets about a 2 star from me. However with a couple of minor changes they are wonderful. First of all, use real butter instead of margarine, and DO NOT melt it. The first couple times I made these, I used very soft, room-temperature butter that I had left sitting on the counter for several hours. They turned out perfect. Today I just made them for a potluck but did not have time to let the butter soften, so I melted it, as per the original recipe's instructions. They are not nearly as good as when I've made them with softened butter. For starters, the finished cookie has a greasy taste to it that coats the inside of your mouth. Second, the cooking time has to be altered if you do use melted butter. When I use softened butter, I bake at 375 degrees for exactly 9 minutes and they turn out perfectly. With the melted butter, I baked at the same temp and for the same time, and they are very nearly burned. I have a feeling they will harden up quickly, too, whereas if made with softened butter, they stay nice and chewy for days. So do yourself a favor and let your butter soften for a few hours before making these, and you will have a delicious, soft molasses cookie.
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