Gingersnaps

These are sooo good and stay soft and chewy. Makes about 4 dozen large cookies.

• Ready In: 30 mins
• Yields: 4 doz

Ingredients

• 2  cups sugar
• 1  cup  vegetable oil
• 1⁄2 cup butter, softened
• 2  eggs
• 1⁄2 cup molasses
• 4  cups flour
• 4  teaspoons baking soda
• 1  tablespoon ground ginger
• 2  teaspoons cinnamon
• 1  teaspoon salt
•  sugar, for rolling
• 12  ounces  vanilla chips, (for drizzling) (optional)

Directions

1. In a large mixing bowl, combine sugar, oil and butter, mix well.
2. Add eggs, one at a time, mixing well after each.
3. Stir in molasses.
4. Combine dry ingredients; gradually add to creamed mixture, mix well.
5. Shape into balls and roll in sugar.
6. Place on ungreased cookie sheet, 2" apart.
7. Bake@ 350 degrees for 10-12 minutes.
8. Remove from cookie sheet and cool on wire rack.
9. OPTIONAL When cool, drizzle with melted vanilla chips.