Pass the milk, please. Kitchen Friend Was Chan submitted this wonderful recipe for Amish Friendship Bread Molasses Chocolate Chip Oatmeal Cookies cookies.
Amish Friendship Bread Molasses Chocolate Chip Oatmeal Cookies
Pass the milk, please. Kitchen Friend Was Chan submitted this wonderful recipe for Amish Friendship Bread Molasses Chocolate Chip Oatmeal Cookies cookies.
Ingredients
- 1 cup Amish Friendship Bread Starter
- 2 eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- ¾ cup butter softened
- 1 cup sugar
- 2 cups flour
- 1 teaspoon salt
- 2 cups quick-cooking oats
- 1 cup chocolate chips
- 1 cup chopped walnuts optional
Instructions
- Preheat oven to 375° F.
- In a medium mixing bowl, use a wooden spoon to mix together the starter, eggs, molasses and vanilla.
- In a large mixing bowl, use a hand-held mixer to cream the butter and sugar until the mixture becomes light and fluffy. Add in the ingredients of the medium mixing bowl and mix well.
- Combine the flour, salt, and oats, and add to the cookie batter. Mix thoroughly.
- Add the remaining ingredients to the batter and mix until just combined.
- Drop generous tablespoons of the cookie dough onto a lined cookie sheet. Press the tops of the dough to flatten slightly.
- Bake in the middle rack at for 10-13 minutes. Cool on wire rack.
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Excellent!
My modifications…
– I cut the total butter amount and used pumpkin puree (1/4c butter & 1/2 c pumpkin) to make a little healthier.
– l used wheat flour instead of white
– And since l only had just over a cup of quick oats on hand l used rolled oats to make the 2 cups required (gave the cookies more texture).
– Forgot to add salt (doesn’t seem to make any difference to the end taste result)
– Opted out of the nuts since hubby doesn’t like them in baked goods.
Will definitely try again and experiment in totally cutting out the butter and use either the pumpkin puree or unsweetened applesauce instead.
The cookies look good in the picture but in reality they are not. I made this cookie thinking that the chocolate chip, walnuts and molasses would add flavor but I found them to be very bland and unappetizing. They seem to be missing something, maybe some type of spice would help with the flavor. I have made several of the cookie recipes from this site and have found them to be very good, but unfortunately, this one did not make the grade. I will not be making them again.
We’re sorry it didn’t work for you, Elizabeth! We’ve always had excellent results with this recipe.
I totally agree with you. My cookies were very bland too. My starter had not recently been fed, so maybe that was part of the problem. The other AFB oatmeal raisin cookie recipe calls for 2x as much sugar, and a bunch of spices. There’s also no leavening used in this recipe, which seemed odd. I’ll probably try the other recipe next time and substitute chocolate chips and walnuts.
Hi Gail! I don’t know much about whole wheat pastry flour, and I know that the author of this recipe recommends all-purpose. Pastry flour usually yields a softer, chewier cookie, but I don’t know how it works in this case as you might have to adjust other ingredients. If you find a way to adapt this recipe, please let us know!
I made my starter and these cookies with whole wheat pastry flour and organic raw sugar. The starter makes friendship bread just fine, but I tried baking on different sheets at different temps and times and they all came out looking undercooked, but tasting dry. My husband says he thinks they’re pretty good, and I made them for him, but I’m disappointed in the texture. Does anyone have suggestions for using whole wheat flours? It is a soft white whole wheat pastry flour, and I suspect that I’m not measuring correctly, since I had to add about 1/4 cup more flour just to get it to be more like dough and less like batter.
Just made these. Can’t tell you how many they made since my boys were eating them as they came out of the oven. Although I’m not usually a fan of molasses, I really like these cookies.
These look yummy! I’m hoping they will make a nice snack for the children.
What kind of oatmeal did you use?
I was curious too. I have rolled and old fashioned oats, and I am wondering if I can use either of those instead of quick oats.
Hi Becca! We haven’t tried with other types of oats. However, I should think that either old fashioned oats or rolled should work fine(they may just be a little less soft because of the cooking time)!
Thank you! I’ll give it a try.
have you made these with out the chocolate chips ?
I am in the process of making these cookies now, and without a doubt, they are some of the best I have made or tasted… Delicious!
Only thing I can add is that I have a 2 gal. bag (ziploc) that I keep in the freezer and every Christmas they usually have choc. chips etc. on sale… So I buy up choc. chips, white cho. chips, milk cho. chips, butterscotch, peanut butter, any kind of chip I can buy and dump them all in my freezer bag.. Then when I make cookies, I have all kinds of chips in them… Yummy! Also have the mini M&M chips, and sometimes toffee also… Just what ever I can get… They keep very well and make for a yummy cookies… Of course, buy what your family likes, but mind like all of them!!!