Cookies are the instant gratification fix of the food world. You mix things together, you scoop, you bake and you iiiiiiinhale them. Or at least that’s what I do. This recipe was developed at the request of my dear-ole-dad who asked me to find a road-tested peanut butter and molasses cookie recipe for him. I couldn’t. So I did what any self-respected recipe developer would do.
I made one up. Then I tested it like I was doing a recipe for a company, because people, this is my DAD we’re talking about. I don’t give him lousy recipes. Something about owing my life -in part- to him, blah blah blah.
I put everything my dad loves in a cookie into one little chewy, crispy package: peanut butter, molasses, and ginger. And Dad specifically asked that I make it “not-cakey”. He said, “Crispy and chewy are both fine, but if I want cake, I’ll eat cake.”
The addition of peanut oil to this recipe helps it to spread while it bakes. This does double duty- it prevents cakiness and it adds a bit of crispiness to the edges. I call these “The Incredible Morphing Cookies” because when they come out of the oven, they’re domed and puffy and soft.
As they sit on the cooling racks, they deflate a bit. When they’re completely cooled, they become crisp. When you transfer them to a cookie jar and let them rest overnight, they remain crisp at the edges and soften to chewy inside. Every single stage is delicious. I highly recommend eating a couple at each point. You know, for scientific reasons.