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.
No servings information available
2 cups Vegetable Oil
3 cups Sugar
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
No nutrition information available
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.