2 cups sugar
1-1/2 cups canola oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar for rolling
2 packages (10 to 12 ounces each) white baking chips
1/4 cup shortening
In a large bowl, combine sugar and oil.
Beat in eggs, one at a time.
Stir in molasses.
Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture
and mix well.
Shape into 3/4-in. balls and roll in sugar.
Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 12-15 minutes or until cookie springs back when touched lightly.
Remove to wire racks to cool.
In a microwave, melt chips and shortening; stir until smooth.
Dip cookies halfway into the melted chips; allow excess to drip off.
Place on waxed paper to set.
Source: Gooseberry Patch