It’s been 9 days since my fall, and I’m happy to report I’m alive and well! Range of motion in my leg is increasing, and the pain is all but gone; the biggest challenge I’m facing right now is itching at the wound site and skin irritation from having my leg bandaged for so long. Certainly those things are bothersome, but I figure if that’s the worst of my troubles, I’m doing alright.

The timing of the accident was in some respects ideal. My calendar was full beyond what it should have been, and like the wave of a magic wand, my leg injury suddenly made life a lot simpler. Some commitments I had to step out of altogether, but others, like The Great Food Blogger Cookie Swap, were postponed. I originally signed on to mail a dozen cookies to three different food bloggers by December 5th, and while I wasn’t able to meet that deadline, I did get them shipped Monday afternoon. Here’s hoping they arrive at their destinations in good shape!

Whole Wheat Molasses Cookies 2

What’s this cookie swap all about, anyway? The event, organized by Lindsay of Love and Olive Oil and Julie of The Little Kitchen, is in its second year, and it’s turned out to be a great way to meet new-to-me bloggers and spread a little Christmas cookie cheer. Every blogger that signs up is responsible for sending cookies to 3 different people, and in return, 3 dozen cookies (from 3 separate senders) are sent their way. Yay for mystery packages of cookies showing up at my house! And if the treats themselves weren’t enough, the event also serves as a fundraiser for Cookies For Kids Cancer, which helps fund pediatric cancer research (in case you are wondering how that works, a $4 donation was required to participate). Blogger contributions this year totaled nearly $2,300, an amount that was then matched by OXO, resulting in a net donation of $4,600!

Whole Wheat Molasses Cookies 3

Without further ado, let me tell you about the cookies that I sent to my matches! These whole wheat molasses cookies first came across my radar a couple years ago, and they haven’t left my memory since. The cookies themselves are quite soft, yet the coating of turbinado sugar provides the perfect contrasting crunch. Ginger is often included in similar recipes, but I’ve chosen to omit it here to allow the molasses flavor to shine. And don’t think for a minute that the whole wheat pastry flour is a detriment to these cookies! I like to slip it in there since it’s slightly more nutritious than unbleached all-purposed flour, and honestly, I can hardly tell the difference!

Cookies from Great Food Blogger Cookie Swap

As for the cookies that came my way, here’s what I received:

My favorite? Definitely the white chocolate peppermint – they were bright and cheery and delish!

Whole Wheat Molasses Cookies 4

{Soft} Whole Wheat Molasses Cookies

Makes: about 3 dozen cookies

{Soft} Whole Wheat Molasses Cookies


  • 3 1/2 cups whole wheat pastry flour
  • 2 1/4 teaspoons baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground cloves
  • 1 teaspoon fine grain salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup dark or blackstrap molasses
  • 2 large eggs
  • 3/4 cup turbinado sugar


  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, sift together the flour, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large mixing bowl, beat the butter with an electric mixer until fluffy. Add the brown sugar and beat again until the mixture is smooth. Pour in the molasses and the eggs, then beat again until incorporated.
  4. Slowly add the flour mixture to the wet ingredients, a little bit at a time, beating after each addition. Beat until no dry spots remain, but do not overmix.
  5. If you have the time, chill the dough for about an hour to make it a little easier to work with.
  6. Use a 1.5-tablespoon capacity cookie scoop to portion the dough (or you can eyeball it!), roll the dough into balls, then coat each ball in turbinado sugar.
  7. Place the prepared dough on a parchment-lined metal baking sheet, leaving 2 inches in between, and bake for 10-12 minutes. Remove the cookies from the oven and allow them to cool on the pan for a couple minutes, then carefully transfer them to a wire rack to cool completely.
  8. Store in an airtight container.

Recipe adapted from here.