The other afternoon I was unpacking all of my boxes into my new apartment and decided it would be a nice break to bake a batch of cookies. I had just gotten to my kitchen boxes earlier in the day and so all of my supplies were out and in the pantry. What I did not have, though, was much of anything except for what could be kept in the pantry. I had a few eggs that I had bought, but other than that I was fridge-bare. As a result I had to find a recipe that didn’t call for butter, milk, and white sugar (I had run out right before I left for Juneau earlier this summer). I decided that Molasses cookies were the answer, and found the recipe below. I subbed out the white sugar in the recipe for brown and the vegetable oil for olive oil since those are what I had on hand. They turned out fabulous, moist, and had just the right amount of sweetness. All in all I would say they were a great success.
Recipe: Crackle Top Molasses Cookies