| | Directions | - In a large mixing bowl combine the sugar and oil; mix well.
- Add the eggs (one at a time); beat well after each one.
- Stir in the molasses.
- Combine the dry ingredients. Gradually add this mixture to the creamed mixture until well blended.
- Shape the dough into 3/4-inch balls and roll the balls in additional sugar. Place 2 inches apart on an ungreased baking sheet.
- Bake at 350ºF for 10-12 minutes or until the cookies spring back when lightly touched.
- Cool the cookies on wire rack.
- Melt the chips and the shortening in a small saucepan over low heat.
- Dip the cookies halfway and shake off the excess. Place on a waxed paper-lined baking sheet to harden.
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Cook Time: 10 minutes
Container: Cookie sheet
|  | | Ingredients | | - | | 2 cups sugar |
| - | | 1 1/2 cups vegetable oil |
| - | | 2 eggs |
| - | | 1/2 cup molasses |
| - | | 4 cups flour |
| - | | 4 teaspoons baking soda |
| - | | 1 tablespoon ground ginger |
| - | | 2 teaspoons ground cinnamon |
| - | | 1 teaspoon salt |
| - | | 2 packages vanilla chips/white chocolate chips (12 oz. packages) |
| - | | 1/4 cup shortening |
| - | | additional sugar |
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