Last Minute Molasses Dump Cookies

You know when you would have to take a dictation exam in your high school foreign language class and no matter what the scenario was, you'd somehow bring the conversation back to the few phrases you knew? Jacques went to a tennis match last week and you're just like "oh, that's great! Red clay courts in Paris, you say? My favorite color is purple and I am from New York. My name is Hillary. I am 26-years-old." 

That's kind of how this week has felt for me. Maybe it's a January daze, but people have been giving me looks all week, their eyes saying things like, "OK, your favorite color is purple, but can you conjugate verbs in the past perfect tense, Hillary??" Which is why my baking endeavors went more the uncomplicated masterpieces route than the dazzling mini cakes one.

It was Sunday afternoon and had a dinner party a few hours away. I dilly-dallied trying to think of what I could bring and procrastinated by doing some laundry with my mind on autopilot. Before I knew it, dinner was an hour away and I had no plan.

Even though I'm a firm believer in things like letting cookie dough rest for at least 12 hours, in this case I was just like fuck it. I had no all purpose flour, no brown sugar, and my butter was so cold I had trouble slicing into it. It didn't stop me. I improvised, and used up a ton of crap I had leftover from holiday cookie making. In the end, I had these nutty, chocolatey, whole wheat cookies filled with molasses--and they'd come together in about 30 minutes, flat. (Maybe less.) 

So, yes: these are the cookie equivalent of phoning it in on your French dictation exam. And it totally gets the job done, you guys.

Last Minute Molasses Dump Cookies

• 1/2 cup butter
• 1 cup sugar
• 2 Tbsp molasses
• 1 egg
• 1 1/2 cup whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/2 cup chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup chopped pecans

Cooking Directions

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. Cream together butter, sugar, and molasses. Add in one egg and beat until well incorporated.
3. Add in flour, baking powder, baking soda, and salt. Stir to incorporate, until clumps of flour are gone.
4. Fold in chocolate chips, white chocolate chips and nuts.
5. Using a small ice cream scoop, portion out cookie dough onto cookie sheet, spacing each mound of dough a few inches apart.
6. Bake 18 to 20 minutes. Remove from oven and flatten each cookie slightly with the back of a spoon while still warm.
7. Let cool for a few minutes and serve as soon as possible while still warm, with a glass of cold milk!