These are every bit as fun as my buddy Nate whom everyone adores for his fiery character. If he were a cookie, he would be a chewy, crunchy ginger-molasses cookie. Hands down. A little spicy and enough chew to keep you “jawin”. And sweet enough to keep you comin’ back for more. Yup, that is Nate in a nut-shell–not to imply that he could actually fit in a nut-shell… But….well, we shorties gotta stick together!
Actually, Nate was the one who gave me this original recipe which I tweaked a bit to invoke his character!
Chewy, Crunchy Ginger-Molasses Cookies
yields about 20 large cookies
- 3/4 cups vegetable oil
- 1 cup white sugar
- 1 egg
- 1 Tablespoon minced fresh ginger
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1-1/2 teaspoons ground ginger
- 3/4 teaspoon kosher salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 to 1/2 cup Turbinado sugar for rolling (substituting regular white sugar will produce different results)
Preheat oven to 350 degrees. In a large bowl, whisk the oil, white sugar, egg, fresh ginger, and molasses. In a separate medium bowl, mix the flour, ginger, salt, baking soda, and cinnamon. Stir the dry ingredients into the wet. Scoop into 2-Tablespoon balls and coat with the Turbinado sugar by pouring the sugar into a small dish, and rolling the balls around. Place the balls 2 to 3 inches apart on a cookie sheet lined with a sil-pat or parchment paper, 10 balls per tray, like this…
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Bake for 12 minutes. (At about 10 minutes the cookies will have puffed up but will be too soft and raw in the center. Then they will fall, somewhat flat.) Cool on baking sheet for 2 minutes, then remove to a cooling rack. The cookies will seem underdone, but will be nice and chewy, once cooled.