Mary of Popsicles and Sandy Feet chose the last Tuesdays with Dorie recipe for the month of April. I love Mary, her stories, her self deprecating sense of humor, and her excitement when she finds something she's excited about.
I thought these cookies sounded so good (though I did substitute butter for the vegetable shortening) until I got to the part where you add molasses. Molasses, to chocolate chip cookies? Really? There was the sweetness of the chocolate chunks. The sweetness of the sugar. The sweetness from the coconut. And raisins. And Dorie wants me to add molasses, too? But I added it. And the cookies tasted more like toxic waste than cookies. I had to throw them away. I wrote my post, queued it up for today, and moved on.
A few weeks went by. The P&Q was posted and the other TWD bakers liked these cookies. Had I done something wrong? A peek at my bottle of molasses confirmed that I had. Dorie specifically said not to use blackstrap molasses, so I bought unsulphured. See:
But a closer look at the ingredients revealed this:
No wonder they tasted like toxic waste.
If you'd like the recipe, Mary will have it here. And check out the rest of the TWD bakers here. They used a variety of sweeteners to replace the molasses, some of which sounded very good to me.