Have you seen those big ginger molasses cookies in Starbucks, and drooled? I have drooled, I'm almost certain. They are so big and perfectly coated in sugar crystals, and look so warm and inviting and like such a great accompaniment to a hot drink like, oh, I don't know...a gingerbread latte maybe? Or an eggnog latte? (*Update! Thanks to the coincidental timing of the universe, Chocolate-Covered Katie posted a recipe for a healthier, homemade Gingerbread Spice Latte on her blog today - check it out here - it's the perfect complement to one of these cookies!) The problem is, I give in, I have one, and I feel gross. Maybe some of you lucky ducks don't have this problem but with the sugar in them (41 grams! Wow. 41 grams = sugar high, and an inevitable - and bad - sugar LOW), the high calories (430! In ONE COOKIE! That's a whole dinner!) and the high fat content (12g baby), that cookie isn't looking so good anymore. But still - they LOOK so irresistible. And smell even better.
I've told you before that I love cookies. I officially turn into a Cookie Monster when they're around. Alas, the soft, gooey, chewy Mrs. Fields cookies I loved so much growing up now make me feel so ill from all of their truckloads of sugar that cookies are a rare treat to be enjoyed only when I bother to make a batch. I've been baking with stevia and agave, and both produce good cookies. Really yummy, delicious cookies, like these I made only a month or so ago. Oh they were delicious.