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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 2/3 cups Canola Oil
- 1 cup Granulated Sugar
- 1 whole Large Egg
- 1/4 cups Molasses
- 2 cups All-purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1 cup Granulated Sugar Or More If Needed
Method
- Preheat oven to 350 degrees F (reduce heat to 300 if using a convection oven).
- In the bowl of an electric mixer, combine the oil and 1 cup of sugar. Beat with the flat beater until combined.
- Add the egg and continue to beat until well combined.
- Add the molasses and beat in.
- Add the flour, baking soda, cinnamon and ginger and mix well. If the dough seems too sticky you can add up to a 1/4 cup of additional flour.
- Place the second cup of granulated sugar in a large bowl.
- To scoop these, I use an ice cream scoop that holds 1/3 of a cup to make jumbo cookies. If you use a smaller scoop you'll get more cookies (like you couldn't figure that out on your own!)
- Scoop the cookie dough and drop them into the bowl of sugar, only a couple at a time. Roll all around to coat on all sides with the sugar.
- Place the sugared cookies, round side up, on a sheet pan that has been sprayed with cooking spray or on parchment paper. Don't flatten them at all.
- Bake for 12-14 minutes, until they are crackled and split on top. Be careful not to overbake. Cool on a rack.
- If you make smaller cookies reduce the baking time.
