Tender And Spicy Molasses Cookies

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 1/3 cup water
• 1/2 cup raisins
• 1 3/4 cups whole wheat flour (i use bread flour)
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt (i use sea salt)
• 1 1/4 teaspoons ginger (ground)
• 1 1/4 teaspoons cinnamon (ground)
• 1/2 teaspoon allspice (ground)
• 1/4 teaspoon nutmeg (ground)
• 1/4 teaspoon clove (ground)
• 1/8 teaspoon cardamom (ground seeds)
• 1/8 teaspoon black pepper (cracked or coarsely ground)
• 1/2 cup blackstrap molasses
• 3 tablespoons oil (i like organic canola for it's omega 3 and or or olive oil)
• 1 1/2 teaspoons vanilla (i highly recommend pure vanilla extract, not artificial which leaves a bothering aftertaste)

Recipe

• 1 preheat the oven to 350°f and have a large cookie sheet ready, greased or lined with parchment paper (if not a non-stick sheet).
• 2 in a small saucepan, bring the water and the raisins to a boil, then reduce to a simmer and cook 5 minutes. take off the stove and let cool. (you can put the pot in a sink with a couple inches of cold water to hasten the process.).
• 3 meanwhile, in a medium bowl, sift together the flour, baking soda, salt and spices.
• 4 then, in a large bowl, put the molasses and the oil, and mix until smooth.
• 5 add the vanilla, and the cooled water and raisins, and stir a couple times.
• 6 next, you put the flour in the molasses and prepare to act quickly : if you don't, your cookies will delfate.
• 7 using a rubber spatula to scrape the sides of the bowl, stir and stop as soon as it is well mixed.
• 8 then, drop the batter by tablespoonfuls on the cookie sheet, about 1 inch apart from eachother.
• 9 cook for 10-12 minutes, they will be soft when you get them out of the oven, but when cooled they will have a nice crisp on the outside and a soft cakelike texture on the inside.
• 10 you may have enough dough to make a second batch.