Fall’s signature cookie…

I’m not a big fan of using oil in cookies, but I am the ‘pro’ who managed to walk out of the store without purchasing one prime staple ~ butter. A ‘cookies with oil instead of butter’ search commenced, and I found these little gems on All Recipes. I did make quite a few changes to the original recipe, and the results are just, well, I’m eating another this minute. They are soft and a little gooey inside, with a crackly crunch on the outside. The molasses, vanilla, cinnamon, ginger and cloves give this cookie a heavenly blend of autumn flavors and the fall themed sprinkles add a little something special. 

The original recipe called for a baking time of 12-14 minutes, but I baked mine for exactly eight. If you want a little more crunch on the outside, add another minute, but unless you want a thoroughly crunchy cookie, I wouldn’t bake them too much longer than 8-9 minutes. ENJOY! 

Molasses Sprinkle Cookies
2/3 c. oil (I used canola)
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 t. pure vanilla extract
1/4 c. molasses, at room temperature
2 c. all-purpose flour
2 t. baking soda
1 t. cinnamon (or a tad more)
1/2 t. ground ginger
1/4 t. cloves
Pinch of salt
3/4 c. fall themed sprinkles (extra for rolling, if desired)
1/3 c. sugar (for rolling, if desired)

Preheat oven to 350°

Whisk flour, soda, cinnamon, ground ginger, cloves and salt together in a small bowl until blended. With a hand mixer, mix oil and sugars until well blended. Add egg and mix well. Add vanilla and mix, then stir in molasses. Add dry ingredients to the wet mixture and stir until blended (no flour streaks). Add sprinkles and stir. The dough will be somewhat thick. Form into balls and roll in sugar or roll in sprinkles, if desired or drop onto a baking sheet. Bake for 8 or 9 minutes for chewy cookies.