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Oh wow are these awesome! The cookiedough was so good, I almost didn't want to make the cookies. Great fall cookie,

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cookin_nurse October 22, 2009

I bought some sorghum at local farmers market. I went searching for recipes to use it in. I like to try new things, in this case old things. This is a great recipe. Very flavorful, sweet, and different from typical spice or gingerbread cookies and also different from oatmeal. I had bought some oat flour and used half and half oat and all purpose flour, worked great. Mmmmmmm, an instant family favorite.

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Top of the Hill April 29, 2012

Tonight is the second time I have made these. The first time I made them, it was out of desperation for oatmeal cookies when I discovered I didn't have any more white sugar. Knowing that a combination of white sugar and molasses can be substituted for brown sugar, I figured, why not the other way around? So, I made these with 1 1/4 cup brown sugar in place of the sugar and molasses. And they were pretty good. The first time I made them, they kind of reminded me of the cookie part of Little Debbie oatmeal cookie creme cakes, only better. Tonight, I used smaller amounts of dough for each cookie and flattened them since my oven does not do drop cookies well. They were even better. They seemed a little denser and chewy. I think I'm getting addicted. Reviewed for Every Day is a Holiday, December 2008.

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Ransomed by Fire December 15, 2008
Sorghum Molasses Oatmeal Cookies