Here’s a quick video on how to make old-fashioned Ginger Snap cookies with molasses and a SECRET ingredient you WILL NOT BELIEVE!!! HILAH COOKING: New Episodes Every Tuesday and Thursday! – - – - – - – - – - – Subscribe on YouTube (never miss a video!) Facebook: Twitter: Check out over 100 video recipes at – - – - – - – - – - – Hilah Cooking is a short-form, educational web series focused on making cooking FUN! We release two episodes every week. Our focus is on simple, low-cost recipes with a Texas flair. Everything is made from scratch, people! You will not see any packets of taco seasoning mix or gravy powder up in here. If you are going to learn how to cook, you are going to learn it for real! But I promise it will be fun and easy. – - – - – - – - – - – INGREDIENTS • 1 stick butter (1 pound) softened • 1/4 cup brown sugar • 1/4 cup white sugar • 1/2 cup molasses • 1 egg • 2 cups flour • 1 1/2 teaspoons baking soda • 1/2 teaspoon salt • 3 1/2 teaspoons ginger • 1/4 teaspoon black pepper, finely ground • Additional white sugar for rolling (about 3/4 cup) INSTRUCTIONS Cream the butter with the sugars until well combined and fluffy looking. Add the molasses and the egg and mix well. Add the flour, baking soda, salt, ginger, pepper and beat on medium speed until well combined and the batter looks smooth. Scrape the sides of the bowl to make sure all the butter and flour is in there. Refrigerate 1 hour or longer (up

Matt Lewis and Renato Poliafito, the guys of Baked in Red Hook, Brooklyn, have the ultimate recipe for dynamite chocolate chip cookies, adding pretzels, oats and espresso for a next-level treat. Subscribe for more chef secrets: COWBOY COOKIES RECIPE Ingredients 1 3/4 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 cups rolled oats 14 tbsp (1 3/4 sticks) unsalted butter 3/4 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 large egg 1 large egg yolk 1 tsp vanilla extract 1 tsp instant Espresso powder 2 cups semi-sweet chocolate chips 1 cup salted pretzel sticks, broken into tiny pieces but not crushed into dust. Directions In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the oats and stir to combine. In the bowl of a standing mixer fitted with the paddle attachment , beat the butter and sugars together until smooth and creamy. Add the egg and egg yolk, beating until the mixture looks light and fluffy. Scrape down the sides and the bottom of the bowl, add the vanilla, and beat for 5 seconds. Dissolve the espresso powder in 1/4 cup hot water and add it to the bowl, mixing until combined. Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chips and ½ cup of the pretzel pieces. Cover the bowl tightly and refrigerate the dough for at least 4 hours