Ingredients Jump to Instructions ↓

  1. 2 cups sugar

  2. 1-1/2 cups canola oil

  3. 2 eggs

  4. 1/2 cup molasses

  5. 4 cups all-purpose flour

  6. 4 teaspoons baking soda

  7. 3 teaspoons ground ginger

  8. 2 teaspoons ground cinnamon

  9. 1 teaspoon salt Additional sugar

  10. 2 packages (10 to 12 ounces each ) white baking chips

  11. 1/4 cup shortening

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool. In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips; allow excess to drip off. Place on waxed paper; let stand until set. Yield: about 14-1/2 dozen.


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