Although they can all cook and had a stocked pantry, they lived on frozen pizza, canned soup, and ham sandwiches. 🙂
But then again – they probably didn’t have time to cook. They were much too busy cleaning the entire house, filling Matt’s room with balloons – each with a handwritten message or silly family memory – and baking him these welcome home cookies.
He raved about these cookies so much – that Dagmar went to work to replicate them for him.
And you know what? They are really good!
So good – they have earned a place on our Christmas cookie plates this year!
Soft inside with a touch of chocolate – they are everything I’m looking for in a cookie!
Chocolate Chip Gingersnaps
(adapted from Two Peas in a Pod)
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 – 1/4 teaspoons cinnamon
1 – 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 – 1/2 cups all-purpose flour
1 – 1/2 cups mini chocolate chips
1 cup granulated sugar-for coating cookie dough balls
Cream together butter and sugar. Add the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.
Add the eggs, one at a time, and beat until smooth. Slowly add in the flour.
Stir in the mini chocolate chips.
Scoop the dough into balls and roll in granulated sugar. Place on greased baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft.
Remove from oven and let cookies cool on the baking sheet for five minutes.
Transfer to a wire rack and cool completely.