When I first moved to Ireland this was the first recipe I got stuck on
because I could not find molasses anywhere. I tried to make them a number
of times with my Aunt Trixie without molasses but it never tasted
right. One day, in a pharmacy, I looked up on a shelf and there it was.
I checked and it was for people (this was a rural pharmacy and humans were
not the only species catered for).
Over the years working with Irish flour, my opinions on what makes a
good cookie and general experimentation, I came up with the following.
- 280g white sugar
- 114g butter (unsalted is better, never margarine)
- 60g molasses
Measure in the mixing bowl. Blend together until thouroughly combined.
Make sure to use a spatula to pull the molasses down from the sides.
Add these to the mixing bowl and combine - but stop as soon as that’s done.
- 200g cream flour
- 1 tsp baking soda
- 1⁄4 tsp salt (skip if you used salted butter)
- 3⁄4 tsp cinnamon
- 1⁄4 tsp ground cloves
Combine these in a medium sized bowl and thoroughly mix the spices and
raising agents through the flour before adding the whole mix into the
Mix until the flour is thoroughly combined.
Add a splash of vanilla once combined.
Now mix in the oats first and then the raisings.
On a cookie tray, place the dough in approximately 2 tbspn balls evenly
spaced - they’ll spread a bit. Bake at 190C for 9 minutes. Look in and
let it go a bit longer if they seem like they need it but never longer
than 11 minutes. Remove from oven and let sit for a few minutes. If you
take them off too soon they won’t have set and too late it’s more work
to lift them. Remove them from tray to a wire rack to let them fully set.
In the winter it’s nice to use cranberries - but don’t fully replace
the raisins. Half and half raisins and cranberries works best.