Oh heck no, it'll be fine. In fact, I have some in the freezer right now, I often freeze part of the dough to bake later, so I don't have quite so many to lead me astray! My next experiment will be this week. I'm going to make a batch with brown sugar Splenda and replace some of the white flour with whole wheat. Elery's stepmom is diabetic and has been in and out of the hospital for the past several months with heart issues. I want to take her a treat, but I want it to be better for her, something that will fit into her food plan. So, we'll see. I have regular whole wheat and whole wheat pastry flour, so it should be interesting. Annie

Here is my all time favorite chewy molasses cookie, for comparison. Yours has almost the same amount of fat, although my recipe has twice as much flour/sugar/eggs, etc. I think the fat ratio is definitely pretty high in your recipe. Chewy Molasses Cookies (Annie CF) 1 1/2 cups of shortening (I use half and half with butter, but all butter makes them too crispy for my taste) 1 cups granulated sugar 1 cup dark brown sugar 2 eggs 3/4 cup of dark molasses 4 1/2 cups flour 1 teaspoon salt 4 teaspoons baking soda 2 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon ground cloves Chopped crystalized ginger, optional, to taste. I used about half a cup, finely chopped and wish I'd have used more but I love ginger Coarse sugar or turbinado sugar for rolling Cream the shortening and sugars. Add the molasses and eggs and mix until well blended. Sift the flour (yeah right, I don't, LOL) and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the chopped ginger and chill the dough for at least an hour. After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the coarse sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven. The cookies will puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. They'll "fall" a little as they cool, let them sit a couple of minutes on the sheet before you try to move them to cooling racks. Annie

I think I'll call them Annie's Crack Cookies from now on. LOL You guys should've been here as Erin was writing her reply above. Numerous attempts and misspellings made her grumpy and she'd yell at me about how to spell something. My favorite part - "And I sat down in the chair and stretched for a few minutes and I watched TV for another few minutes and I stretched again and I watched TV again so anyways my mom and I just wanted to tell you how delicious the cookies were." Apparently stretching & watching TV are an integral part of eating good cookies in my household. At least for a 9-year-old girl they are, LOL!

Boy, that was fast! ! Thank you, FOAS. Guess I couldn't find this because I was looking for Ginger Molasses Cookies, rather than Chewy Molasses Cookies. Guess that's what "Old Timer's Disease" does to you. Again, thanks! Rusty