Caution: Once you share these cookies at a holiday work party, family Christmas party or with your spouse you will never be allowed to bake any other cookie on/near Dec. 25.
They are also likely to add inches to your waistline.
And it’s totally worth it.
2 cups sugar
1.5 cups vegetable oil
1/2 cup molasses
4 cups flour
4 teaspoons baking powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
2 packages (10 or 12 ounces each) vanilla or white chips
1/4 cup shortening
1. In a large mixing bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking powder, ginger, cinnamon and salt; gradually add to the creamed mixture and mix well.
2. Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees for 10 minutes.
The baking time is key to keeping them a bit soft, so don’t keep them in too long – until the cookie springs back when lightly touched, and has small cracks on the surface. Remove to wire racks to cool.
3. Combine chips and shortening and melt together. This can be done on the stove in a small saucepan over low heat, or in the microwave. In the microwave, place shortening and chips in a bowl and microwave for 45 seconds. Stir, then microwave for additional 30 seconds and stir again. If needed, microwave for additional 15-30 seconds, until the chips are completely melted and smooth. Dip the cookies halfway into the melted chips; shake of excess. Place on wax paper and leave for 30-60 minutes until set.