My friend, Olivia, made these cookies for a party and they were absolutely amazing - I had to get the recipe! When Olivia makes them, she dips half of them in white chocolate, and half in milk chocolate. I however, decided to do all of mine in white chocolate - just because.
This is a huge batch - I made up half of mine and then refrigerated the cookie dough until I was ready to make more. This dough refrigerated really well. When you're ready to make more cookies just pull it out, wait until it's at room temperature and then shape and bake. It works great!
Ingredients:
2 cups sugar
1-1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all purpose flour
4 tsp baking soda
1 Tbs ground ginger
2 tsp ground cinnamon
1 tsp salt
additional sugar to roll cookies
1 package white and/or chocolate candy melts
In a mixing bowl, combine sugar and oil; mix well.
Add eggs one at a time, beating well after each addition. Stir in molasses.
Combine dry ingredients...
...gradually add to creamed mixture and mix well.
This is what your dough will look like:
Shape into 1-1/4 inch balls and roll in sugar.
Bake at 350 degrees for 10 - 12 minutes or until cookie springs back when lightly touched.
Cool on wire racks.
Melt candy according to package directions. I decided to use white chocolate instead of candy melts because that's what I had available.
Dip cookies halfway into chocolate.
Place dipped cookies on waxed paper lined sheets to harden.
This recipe makes around 6 dozen cookies - seriously, tons!
But, believe me, they are so good you will have no problem getting rid of any of them!
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