Yum! These are perfect for fall and winter :)
-1-1/2 cups all-purpose flour
-1/4 cup cocoa
-1 teaspoon baking soda
-1 teaspoon cinnamon
-1 teaspoon ground ginger
-1/4 teaspoon nutmeg
-Pinch of salt
-1/4 cup canola oil
-1/4 cup Earth Balance margarine
-1/2 cup molasses (not blackstrap)
-4 tablespoons sugar, divided
-6 ounces chocolate chips
-1/2 cup chopped pecans
-1/4 cup crushed peppermints or candy canes
O1.Measure the flour, cocoa, baking soda, cinnamon, ginger, nutmeg and salt and add to a medium bowl. Stir together.
O2. Beat canola oil, margarine, molasses and 2 tablespoons sugar on medium until creamy. Turn the mixer to low and add large spoons of the flour mixture. Beat until just blended. In order to avoid over-mixing the dough, thereby releasing the gluten in the flour and making the cookies tough, try finishing the stirring in the flour by hand.
O3. Stir in chocolate chips, pecans and crushed peppermints.
O4. Wrap dough in plastic wrap and refrigerate for at least an hour.
O5. Preheat oven to 325 F. Oil two large baking sheets.
O6. Spoon the remaining 2 tablespoons sugar into a small bowl. Cut the dough into 24 pieces. Roll each piece into a ball, flatten slightly, dip the sugar and place on a baking sheet, sugared side up.
O7. Bake for 12-15 minutes until the cookies have crinkled and they smell like gingerbread.
O8. Enjoy! Try drizzling hot fudge sauce on top :)
~Hailey, or @notjustablondie