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Sunday, June 21, 2009

Oatmeal Gingersnaps

These are one of my sweet hubbies favorite cookies. I always make a double batch because they go fast. I rolled mine in sugar crystals and they crunch nice when you eat them. This cookie stays a little soft in the middle even though it makes the nice cracks in the top. I like to add some whole wheat flour to them, but you can use all white. The whole wheat flour is so much better nutrition wise!

Oatmeal Gingersnaps

1/2 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
3/4 cup whole wheat flour
3/4 cup flour
3/4 cup oatmeal
1 teaspoon soda
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon salt

Cream the sugar and shortening together. Add the egg and molasses and mix well. Whisk all the dry ingredients together in a bowl, then add to the sugar, egg mixture. Drop balls of dough into a little bowl of sugar and roll to cover in sugar. Place on cookie sheet. These spread out a little so don't put them to close together. Bake at 350 degrees for 10 - 13 minutes. Remove to wire racks to cool.

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