I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
September 14, 2011
For YEARS now, I’ve been hearing about Tam Hodge’s infamous Tamolasses Cookies.
My friend Brandi has been making them for her family for a while, and she boldly claimed that they were “the best cookie recipe ever.” This is a woman with a LOT of great recipes, so I was intrigued when she made this statement on her blog.
But there’s one problem.
I’m not a huge fan of molasses.
Still, the subject of these cookies kept coming up periodically. Someone would make them and complain that she ate the entire batch in one sitting. Someone else would make them and bring them to a mom’s group and they’d be gone before my ten minutes late arrival.
I finally decided that I HAD to try these cookies, and that’s exactly what I did on Sunday.
Although they require a few special ingredients I don’t typically keep on hand (like butter flavored Crisco and a specific type of molasses), they were incredibly easy to make and emerged from the oven looking pretty darn tasty.
I served them up to my kids and a few of their friends and they liked them well enough.
And then I had one.
And another. And another. And another.
My husband got home and basically wolfed down the rest of the batch, all while muttering things like, “These cookies are CRAZY!” and “These cookies are CRACK!” This behavior was extra-outrageous because the man was ON A DIET.
And that’s why I have a new name for these cookies.
While your children will probably like them, I think these Crack Cookies are an even more special treat for adults. They are loaded with ginger, cinnamon, cloves, and of course, molasses. They pack quite a punch. And there’s just a hint of saltiness to them, too, which really takes them up a notch. I’m not that stoked about spices in general, but I swear, I couldn’t stop eating these cookies! Tam apparently worked for a long time to perfect her recipe and it has paid off, BIG TIME.
Another thing I love about these cookies is that they’re perhaps the only fresh baked cookies I’ve ever had that are every bit as good cooled as they are warm.
So without further adieu, let me direct you to Tam’s website, where she has graciously provided the Internets with her heretofore SECRET recipe.
One note- While she advises not deviating from her recipe ingredients, my supermarket did not have Brer Rabbit Full Flavor Molasses. It only had Mild Flavor Molasses, so that’s what I bought. We liked the recipe with the mild flavor so much that I’ll probably stick with it. But if you are having trouble finding the Brer Rabbit Full Flavor Molasses, Tam advises checking your local Walmart Supercenter for it.
Try this recipe out and let me know what you think!