This recipe yields about 33 cookies.
Steps
- Take out baking sheets, cooling racks, and all ingredients and supplies. Put about 1/2 cup regular sugar in a small (cereal size) bowl and set aside for rolling the cookies.
- In a large mixing bowl mix: 1 egg, beaten; 3/4 cup cooking oil (canola, avocado, light olive oil work well); 1/4 cup molasses.
- Add to mixing bowl and stir well: 1 cup packed brown sugar; 1 tsp ground (dry) ginger; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1 cup all-purpose flour; 1 tsp baking soda (which is NOT baking powder).
- After those are well incorporated, add gradually and mix well: 1 1/4 cup flour.
- Preheat oven to 375 F.
- Shape small balls of dough (about 1 in diameter, they feel like gooey blobs) and drop in the small bowl of sugar. Roll to coat. Place about 2 in apart on ungreased cookie sheet (I like my Pampered Chef baking stones).
- Bake 8-10 min or until set (they will look “cracked”). DON'T OVERCOOK. Note that for more even cooking it is best to bake individual cookie sheets one at a time.
- Remove from oven and let cool a couple of minutes. Using a spatula, CAREFULLY move each individual cookie to a cooling rack (cookies will still be very soft!). Cool completely before storing in an air tight container. If you are freezing them, wrap in aluminum foil and freeze right away.
- Note: if using a convection oven and Pampered Chef baking stone, use a 350 degree oven and bake 10 min, one pan/batch at a time.
- Enjoy!