Mrs. Chucklebeary's Garden

these are my husband’s favorite cookie in the world

make them with or without the white chocolate icing

Ingredients and Instructions

In a large mixing bowl mix together well -

2 eggs

1 and 1/2 cups oil (I use olive)

1/4 cup molasses

2 cups sugar

this is a fun picture – you can see the  pattern from my curtains reflected in the oil

now added the sugar

and mixed all together

 

then sift and mix in -

4 cups white flour

1 and 1/2 teaspoons baking soda

1 teaspoon salt

3 teaspoons Penzey’s pumpkin pie spice

(OR 1 teaspoon ground ginger AND 2 teaspoons cinnamon)

 remember – use either the pumpkin pie spice OR the cinnamon and ginger

I sift in a separate bowl

then add to my oil mixture

batter will be very thick, oily and lumpy!

roll about 3 tablespoons of batter into a ball (think of making a small snowball and squash the dough tightly together) – place on greased cookie sheet and press down with palm of hand until about 1/3 inch thick

I use 2 baking pans so I take one out of the oven and put the other one in.

My baking pans are NEVER used for anything but baking!!

I got 30 cookies from one recipe – I do not like small cookies!!

Bake at 350F for about 12 – 15  minutes

 

cool on wire racks

when cool these cookies can be iced with -

3 cups white chocolate melted with 2 tablespoons oil

(I tried these with dark chocolate and the flavors do NOT go together!!)

(use LOWEST heat as chocolate burns easily!!)

I do not do anything fancy with the icing – just spread about 1 tablespoon on each cookie

Perfect cookie with hot chocolate in the winter or an iced mocha in the summer!

TIPS -

1. check all my tips for making cookies on the chocolate chip recipe

2. place waxed paper or plate to catch the drips if you ice these cookies

3. these will freeze well. Place cookies on a sheet and freeze first before placing in a freezer storage bag or the icing will glue the cookies together!! About one hour in the freezer should be enough.