Oatmeal Gingersnaps

Joseph and Joyanna

"Chewy, tender cookies that disappear before you know it, these gingersnaps are not the hard disks you may recognize. The quick-cooking oatmeal adds moisture and chewiness, as well as a hint of healthiness to this rich snack. Recipe by our mom, Patricia Eisenberg."
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Ingredients

25 m servings
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Directions

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  1. 1) Whisk together dry ingredients; flour, sugar, oats, ginger, baking soda and salt.
  2. Blend together shortening, molasses, and egg in mixer.
  3. 2) Add dry ingredients to wet in mixer and blend until combined.
  4. 3) Flour hands and cutting board; form dough into 1 inch balls by hand, and roll balls in sugar
  5. 4) Place balls 2 inches apart on greased cookie sheet. Bake in oven preheated to 375 F for 8-10 minutes.
  6. 5) Remove from oven and let stand 1 minute, then cool on rack.

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