Ginger Crinkles

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon table salt
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 large egg
• 1/2 cup neutral-flavored cooking oil, such as canola or soybean
• 3 tablespoons unsalted butter, melted
• 1/4 cup plus 1 1/2 tablespoons blackstrap molasses (see Note)
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar

1. Preheat the oven to 375 F.
2. In a large bowl, sift together the flour, salt, baking soda, cinnamon, ginger, and cloves.
3. Using a handheld mixer or stand mixer fitted with the flat beater attachment, mix together the egg, oil, butter, molasses, and brown sugar at medium speed, scraping the bowl once or twice while mixing.
4. Add the dry ingredients to the mixing bowl.
5. Mix at low speed to incorporate the flour.
6. Scrape the bowl once or twice while mixing.
7. Stop mixing as soon as the dough is uniform.
8. Place the granulated sugar in a shallow medium bowl.
9. Form the dough into 1 1/2-inch balls and roll 4 to 6 balls at a time in the sugar until each ball is completely covered in sugar.
10. Place the balls 2 inches apart on an ungreased baking sheet.
11. Bake the cookies for 8 to 10 minutes for a chewy cookie.
12. For a crisper cookie, bake for 12 minutes.
13. Cool the cookies on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to cool completely.
14. The cookies will keep in an airtight container at room temperature for up to 5 days.

flour, salt, baking soda, ground cinnamon, ground ginger, ground cloves, egg, cooking oil, unsalted butter, blackstrap molasses, brown sugar, granulated sugar

Taken from www.epicurious.com/recipes/food/views/ginger-crinkles-387809 (may not work)