Crystallized Ginger Cookies

Though I am not much of a baker, I LOVE fall baking. The smell of pumpkins and apples and sweet potatoes; cinnamon, nutmeg and ginger fill our home around this time.  These delicious cookies are my first contribution to this year's fall baking rotation!

Crystallized Ginger Cookies

Adapted from:  http://www.athoughtforfood.net/chewy-ginger-molasses-cookies/

What you need:

• 2 1/4 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon ground cloves
• 1 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup sugar
• 1/4 cup dark molasses
• 1 egg
• 4 ounces crystallized ginger, finely chopped (optional)

What to do:

• Preheat oven to 375°F. 
• Line a cookie sheet with parchment paper or spray with non-stick cooking spray, set aside
• In medium bowl, whisk together all dry ingredients.  Set aside
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, sugar, molasses and egg until well mixed, about 3-5 minutes
• Add dry ingredients to the wet mixture and beat just until combined.  
• Stir in crystallized ginger if using.
• Using about one heaping tablespoon of dough (more or less depending on the size you want your cookies), gently roll the dough into balls and place on a cookie sheet about 2 inches apart
• Bake for 8-10 minutes, or until edges are golden brown.
• Let cool for a few minutes before transferring cookies to a cooling rack.