I tried this recipe several years ago out of a “Quick Cooking” Magazine. It instantly became a favorite!
These cookies are huge and chewy and not overly spiced. The recipe makes a very large batch- I always get between 36 and 42 cookies if I make them full size.
I’ve also made them smaller and I’ve flash frozen them and pulled them out to bake later (just roll in sugar before baking).
It does make a huge batch- so unless you’ve got a 6qt. mixer bowl or another huge bowl with a hand mixer, you’ll need to half the recipe.
Here’s the recipe (link to online recipe at Taste of Home is here).
3 c butter-flavored shortening (I use a combination of butter or margarine and shortening instead)
4 c sugar
1 c molasses
8 c flour
2T plus 2t baking soda
2 t ground cinnamon
1 t salt
1t ground cloves
1t ground ginger
In large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine dry ingredients (except for additional sugar), gradually add to creamed mixture.
(I mix together everything but the flour first. Then add about half the flour, then add 1c at a time while mixing to get the remaining flour in.)
Cover and refrigerate 1-2 hrs.
Shape 1/4 cupfuls of dough into balls, roll in sugar. (The big ice-cream scoop, if you use them to scoop your cookies.)
Place 4 cookies on a greased baking sheet at a time. (I sometimes flatten mine a bit)
Bake at 350 for 18-20 minutes or until edges are set. (check by 15 minutes, watch closely, rotate in your oven if it doesn’t heat evenly. I used 325 the last time I made them just so I’d be less likely to burn them.)
Remove to wire racks to cool. (Often they have to cool on the sheet for a minute, or they disintegrate when you try to transfer them to the cooling racks, or fall to pieces through the wires once on the cooling racks.)
Yield 3 1/2 dozen JUMBO cookies.