Sorghum Molasses Oatmeal Cookies
Source: Food.com
Sorghum syrup is a similar consistency and color to molasses, but is made using a sorghum cane rather than sugar cane.
For generations, sorghum served as the table sweetener of choice for Southern homes.
It fell out of favor in the mid-1900s, as refined white sugar, once a symbol of affluence, became much more widely available and affordable
Ingredients
- 1⁄2 c. butter flavored shortening (Crisco sticks)
- 1 1⁄4 c. white sugar
- 2 eggs
- 1⁄3 c. sorghum syrup (purchase locally or online)
- 1 3⁄4 c. unbleached all-purpose white flour
- 1 t. baking soda
- 1 t. salt
- 1-1/4 t. cinnamon
- 2 c. oatmeal
- 1⁄2 c. raisins or 1⁄2 c. mini chocolate chips (optional) - see note below
Instructions
Using an electric hand mixer, mix shortening, sugar, eggs and sorghum until creamy.
By hand, stir in flour, baking soda, salt and cinnamon.
Fold in in oats and stir until combined.
Add in raisins or mini chocolate chips if desired.
Refrigerate dough a few hours before baking.
When ready to bake, using a cookie scoop, drop dough about 2–inches apart on lightly greased baking sheet.
Bake at 350 degrees for 10 minutes (8 minutes for smaller cookies) or until lightly browned. Let sit on baking sheet for 1-2 minutes.
Remove to a wire rack, lined with paper towel to absorb the grease. Let cool and then store in an air dry container.
NOTE: If you like coconut, you can add a little along with the chocolate chips.
You can add more raisins or chocolate chips to your liking.