Gingery Oatmeal Molasses Cookies

I remember reading this recipe before the holidays...it got shoved behind all the Christmas baking...I re-visited this magazine yesterday, found the recipe again, and gave them a go! These cookies are so yummy and chewy!! Certainly a healthy back to school treat! I got it from the Winter 2012 issue of Canadian Family. They are telling me these are good for my family...oats are high in fibre and great for cholesterol, cinnamon helps control blood sugar and lower blood pressure (thank goodness), ginger has anti-inflammatory properties, and that oats, cinnamon, ginger and molasses are all very high in magnesium which helps muscles relax (hallelujah).

Great to enjoy with a glass of milk or a cup of creamy earl grey tea (Secret Garden's Creamy Earl Grey).

Gingery Oatmeal Molasses Cookies

1 1/2 cups flour

1 tsp baking soda

1 tbsp ground ginger

1 tsp cinnamon

1/2 tsp ground cloves

3/4 tsp kosher salt

3/4 cup butter softened

1/3 cup white sugar

1/3 cup brown sugar

1 large egg

1/2 cup molasses

2 cups rolled oats

1. preheat oven to 375

2. combine flour, baking soda, cinnamon, cloves and salt, stir with a fork until combined, set aside

3. beat butter and white and brown sugar together until light and fluffy, add egg until combined, then molasses, mix well. Add the flour mixture, combine, then add the oats.

4. chill dough for 15 minutes until slightly firm

5. scoop out heaping tablespoons of cookie dough and place about 2 inches apart on baking sheets. Bake 12-13 minutes, or until cookies are browned on the edges and puffed, but still soft in the middle. Let cool for 5 minutes on a wire rack to cool completely.

Makes about 20 cookies

Something delicious to make on a disgustingly rainy day like today!

Enjoy!

K