This recipe is courtesy of our Grandma Betsy. She was a always a healthy cook and these taste healthy -- in a spicy, gingery sort of way. They're really not, though. Look at that oil! If you want to get adventurous, you can try replacing some of the oil with unsweetened applesauce (not more than 1/2 cup). I've done this and found it makes the dough a little stickier and harder to work with. Refrigerating it before rolling into balls will help.
The cookies are quite tasty, and are great for a potluck, or just a yummy I-made-it-home-from-work/school/life snack. They also freeze well -- so don't worry about making a large batch!
The Recipe
makes 14 dozen2 cups sugar
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon salt
additional sugar
2 12-ounce packages of white chocolate
In a large mixing bowl, mix sugar and oil well. Add eggs and beat until creamy. Stir in molasses. In a separate bowl, combine dry ingredients and add to the creamed mixture gradually. If the dough seems too soft, put it in the refrigerator for 20 minutes or so.
Shape into 3/4-inch balls and roll in the additional sugar. Place 2 inches apart on un-greased cookie sheets. Bake 10 to 12 minutes at 350F degrees or until they spring back when lightly touched. Let cool on racks before dipping in chocolate.
Meanwhile, melt chocolate in double boiler or low power in the microwave. Dip cookies halfway in melted white chocolate. Let dry on wax paper.
