These tasty treats are one of my all time favorite cookies I got from one of my all time favorite people (Lori Paulsen). Ginger snaps are big in my family, but I don't like snappy cookies, so I wanted one that was soft and chewy. I couldn't have been more thrilled to find this gem years ago and have been making it ever since. I realize everyone has different tastes and if you don't like molasses cookies you will probably not like these. However, if you are not sure I would give it a go. They are melt in your mouth delicious. Just be careful about how long you bake them. If baked too long, they will harden.
1/3rd to 1/2 cup oil
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup whole wheat flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger
Mix wet, then add dry ingredients. If the dough is too stiff, add 1 TBsp milk, up to 5 times. Bake 350-375 for 6-8 minutes.
I like these.
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