I liked this one, others loved them at my family event. I did make a few changes-only used 1 cup butter, added flaxmeal to replace other amount. I used 1 cup each white and brown sugar, blackstrap molasses, and added cyrstalized giner bits to the last few batches. There was no way this works to roll into balls using butter. I chilled it after 2 trays had cooked into flat slightly lumpy things. After chilling and changing to my smaller cookie scoop, they were better, best after adding the ginger bits. I will make again doing aditional modifications though. I thought they were too greasy/oily from the butter and the chips. I plan on cutting the butter to 1/2-3/4 cup and adding more flaxmeal &/or applesauce to get some rise and not flat cookies. These require the ginger bits for my house to really enjoy them. They are all gone so they only lasted 2 days! I am passing the recipe on to my aunt who loved them.
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