laura ingalls wilder's molasses cookies
a delicious old fashioned recipe for molasses cookies with coconut and oatmeal from laura ingalls wilder, author of the little house book series.
unsweetened grated or flaked coconut fresh or dried, unsalted butter, room temperature, granulated sugar, egg, room temperature, molasses, rolled oats, flour, allspice, salt, nutmeg, ground cloves, baking powder, baking soda, orange extract or grated orange zest or sub 1 tsp vanilla
- 1 cup unsweetened grated or flaked coconut fresh or dried
 - 1/3 cup unsalted butter
 - room temperature
 - 1/3 cup granulated sugar
 - 1 large egg
 - room temperature
 - 1/2 cup molasses
 - 1 1/2 cups rolled oats
 - 1 cup flour
 - 1/2 tsp allspice
 - 1/2 tsp salt
 - 1/4 tsp nutmeg
 - 1/4 tsp ground cloves
 - 1 tsp baking powder
 - 1/4 tsp baking soda
 - 1 tsp orange extract or grated orange zest or sub 1 tsp vanilla

- preheat oven to 325 degrees f and grease two cookie sheets with unsalted butter.
 - if you're using fresh grated coconut, grate it into a bowl and reserve.
 - if using dried coconut, pour the coconut into a small bowl and cover with cold water.
 - let the coconut soak to rehydrate while you're working with the other ingredients.
 - in a medium mixing bowl, cream the butter and sugar together.
 - you can cream them by hand the way laura would have or with an electric mixer.
 - beat in the egg.
 - beat in the molasses.
 - drain the water from the coconut and squeeze dry if you used fresh coconut, skip this step.
 - in a large mixing bowl, stir together the dry ingredients.
 - add the wet ingredients to the dry, including the shredded coconut, along with the orange extract/zest and the coconut.
 - stir together until a batter forms.
 - note if you're not a fan of orange flavoring, sub 1 tsp of vanilla for the orange.
 - drop the batter by heaping tablespoonfuls onto the greased cookie sheet.
 - the cookies spread quite a bit, so make sure you leave enough space between them.
 - i was able to fit 12 cookies per sheet.
 - place the cookie sheets in the oven, one on the top rack and one below.
 - let them bake for 8 minutes.
 - switch the sheets, lower to upper and upper to lower, and let them bake for 7 10 minutes longer.
 - cookies are done when an impression made by lightly touching the center of the cookie does not remain.
 - begin checking at 7 minutes, and test them frequently until they are done don't overbake, or the cookies will dry out.
 - remove the cookies from the sheets and cool them on a wire rack.
 - serve.
 - store them in a sealed container like a plastic zipper bag or sealed tupperware this will help them stay fresh.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 cup unsweetened grated or flaked coconut fresh or dried
- 1/3 cup unsalted butter
- room temperature
- 1/3 cup granulated sugar
- 1 large egg
- room temperature
- 1/2 cup molasses
- 1 1/2 cups rolled oats
- 1 cup flour
- 1/2 tsp allspice
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp orange extract or grated orange zest or sub 1 tsp vanilla

 ### Assistant: The ingredients you'll need are:
- 1 cup unsweetened grated or flaked coconut fresh or dried
- 1/3 cup unsalted butter
- room temperature
- 1/3 cup granulated sugar
- 1 large egg
- room temperature
- 1/2 cup molasses
- 1 1/2 cups rolled oats
- 1 cup flour
- 1/2 tsp allspice
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp orange extract or grated orange zest or sub 1 tsp vanilla


You can follows these steps to make the recipe:
- preheat oven to 325 degrees f and grease two cookie sheets with unsalted butter.
- if you're using fresh grated coconut, grate it into a bowl and reserve.
- if using dried coconut, pour the coconut into a small bowl and cover with cold water.
- let the coconut soak to rehydrate while you're working with the other ingredients.
- in a medium mixing bowl, cream the butter and sugar together.
- you can cream them by hand the way laura would have or with an electric mixer.
- beat in the egg.
- beat in the molasses.
- drain the water from the coconut and squeeze dry if you used fresh coconut, skip this step.
- in a large mixing bowl, stir together the dry ingredients.
- add the wet ingredients to the dry, including the shredded coconut, along with the orange extract/zest and the coconut.
- stir together until a batter forms.
- note if you're not a fan of orange flavoring, sub 1 tsp of vanilla for the orange.
- drop the batter by heaping tablespoonfuls onto the greased cookie sheet.
- the cookies spread quite a bit, so make sure you leave enough space between them.
- i was able to fit 12 cookies per sheet.
- place the cookie sheets in the oven, one on the top rack and one below.
- let them bake for 8 minutes.
- switch the sheets, lower to upper and upper to lower, and let them bake for 7 10 minutes longer.
- cookies are done when an impression made by lightly touching the center of the cookie does not remain.
- begin checking at 7 minutes, and test them frequently until they are done don't overbake, or the cookies will dry out.
- remove the cookies from the sheets and cool them on a wire rack.
- serve.
- store them in a sealed container like a plastic zipper bag or sealed tupperware this will help them stay fresh.
- .

