(makes about 7 dozen cookies)
2 cups sugar
1-1/2 cups canola oil
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar for rolling
2 packages (10 to 12 ounces each) white baking chips
1/4 cup shorteningIn a large bowl, combine sugar and oil. Beat in eggs, one at a time. Stir in
molasses. Combine the flour, baking soda, ginger, cinnamon and salt;
gradually add to creamed mixture and mix well.
Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on
ungreased baking sheets. Bake at 350° for 12-15 minutes or until
cookie springs back when touched lightly. Remove to wire racks to
In a microwave, melt chips and shortening; stir until smooth. Dip
cookies halfway into the melted chips; allow excess to drip off.
Place on waxed paper; let stand until set.