Wednesday, December 7, 2011

soft gingersnap cookies with white chocolate chunks

The other night my husband asked if we had any treats he could take his home teaching families.  We didn't but that changed very quickly because I had this recipe sitting in a stack of recipes waiting to try.  When I texted him what I made he said he wasn't sure he could part with such a cookie.  This is an outstanding cookie recipe (I just love the pretty crinkles!).

soft gingersnap cookies with white chocolate chunks (blog: Delightful Bitefuls)
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 flour
1 1/2 cups white chocolate chunks
1 cup granulated sugar for coating cookie dough balls

Preheat oven to 350.  Line two large baking sheets with parchment papers or with a silicone baking mat (I sprayed mine with Pam).  Set aside.
In the bowl of a stand mixer (I used hand held), cream together butter and sugar until smooth and creamy.  Beat in the molasses, 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.  Next, stir in the white chocolate chunks.
Scoop the dough into balls and roll in granulated sugar.  Place on baking sheets about 2 inches apart.  Bake for 8 to 10 minutes.  The cookies will be soft.  Remove from the oven and let hte cookies cool on the baking sheet for 5 minutes before transferring them.

1 comment:

  1. ooh, I know what kind of cookies we're making today. thanks!