Another fall themed treat – molasses cookies, but it decided to step it up and stuff them with golden oreos.  I probably didn’t need to, but I did anyway!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend after scooping and stuffing the doughs, you chill them a few hours.  And preheat your oven before baking.

I used a combo of all purpose flour and bread flour, to try and keep these puffy and thick, but you can use entirely all purpose flour.  I also sprinkled cinnamon sugar on top of cookies before baking.

About browning butter.. place it in a skillet and cook over medium heat for several minutes or until you see little brown specs, like below.

• Ingredients list
• 3/4 cup butter, browned and cooled in fridge for an hour
• 1 cup sugar
• 1 egg
• 1 tbs water
• 1/4 cup molasses
• 1 1/2 cups all purpose flour
• 3/4 cup bread flour
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• Golden oreos

Directions- in a bowl, cream browned butter and sugar.  Add egg and water and molasses.   Mix in dry ingredients.  Scoop out 1/4 cups of dough and divide in half.  Slightly flatten each half. 

On top of one half, place a golden oreo. 

Top with other flattened half of dough. 

Seal cookie. 

Chill several hours.  When ready to bake, preheat oven to 350 degrees and line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer. 

Cool completely.  

Store in covered container.