Mom's Ginger Cookies

These are the best soft, chewy, gingeriest cookies. Yum! This makes a biiiig batch...I usually make half (or 1/3 might be easier based on the measurements). For the bread flour, if you don't have a scale, it might be easiest to buy it in the bulk section and weigh it on their scale. You could also use all-purpose flour, it's just not quite as chewy.

Yields

No servings information available

Ingredients

2 cups Vegetable Oil 3 cups Sugar 3 Eggs ¾ Cup Molasses 2.25 lbs Bread Flour 2 T Baking Soda 1.5 teaspoon Salt 1 T Cinnamon ¾ teaspoon ground cloves ½ cup grated fresh ginger

Nutritional information

No nutrition information available

Instructions

Preheat oven to 325 Cream oil and sugar. Add eggs one at a time, scrape bowl in between. Mix in Molasses and ginger. Whisk dry ingredients in a separate bowl. Mix into wet ingredients. Roll into tablespoon size balls and dip in sugar. Put onto a parchment lined cookie sheet. Press slightly and sprinkle with more sugar. Bake 10 minutes or so...until puffed and cracked.

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