Its the most wonderful time of the year ~ to bake cookies!

Most of my readers know that I am not a 'baker' by nature but I can be brainy about bread and a variety of drop cookies. Stack up any way you like this Christmas...one drop cookie at a time!

A drop cookie is just a ball of cookie dough you drop on a cookie sheet. I don't use any particular recipe per say because I know what makes a good drop cookie: a stick of butter, 1/2 cup of brown sugar, 1 tsp vanilla, one egg and 1-1/2 cup of flour adding to that 1 tsp of baking soda, 1/2 tsp baking powder and 1/4 tsp of salt. That is the basic mix. 

To that basic mix, you can add all kinds of tasty things: any kind of nut, or slivered almonds, raisins, or dried cranberries, oatmeal or grated coconut; and, of course any kind of mini chocolate or butterscotch morsel. 

*Advice on the use of oatmeal and or grated coconut...use only 1/4 cup of either (not both together) otherwise the dough will likely become too dry. The consistency of the dough has to be just right, not too sticky and not too dry. 

*Note - more flour than sugar will produce a cake like drop cookie; more butter/sugar will produce a crispy flat drop cookie.

I also have a favorite molasses recipe that I enjoy making this time of year.

• 1/2 cup (1 stick) salted butter
• 1/2 cup packed dark-brown sugar
• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1 teaspoon baking soda
• 1/2 tsp baking powder 
• 1 tsp cocoa powder
• 1 tsp ground ginger
• 1/4 cup molasses
• 1 egg

Directions

1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
2. Put one stick of soft butter in a glass bowl. Add: sugar, molasses, egg, and stir; then mix in all dry ingredients including flour and mix it up. 
3. Check for consistency of dough. It can't be too sticky or dry and that depends on the quality of molasses; so, you may need to add either an additional tablespoon of flour and 1 tbs. of water.
4. Using a 2-inch ice cream scoop, scoop dough onto baking sheet, 2 1/2 inches apart. Refrigerate 20 minutes. *Note - if the dough sticks like glue to the scoop, add more flour.

Finally, roll dough balls in granulated sugar and return to baking sheets. Transfer to oven and bake until surfaces crack slightly, about 18 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.