Serves: 6 / Preparation Time: 20 Minutes / Cooking Time: 8-10 Minutes



  • 1 C Sugar (1/2 C Granulated Sugar + 1/2 C Brown Sugar)
  • 1/2 C Salted Butter, room temperature (1 stick)
  • 1/8 C Walnut oil (I bake with walnut oil but be mindful of food allergies)
  • 1/8 C Briar Rabbit Blackstrap Molasses (I use the same 1/4 measuring cup as the oil so the molasses slides out easily and measure somewhere between 1/8 and 1/4C molasses)
  • 1 Large Egg
  • 2 C White/Whole/Wheat Flour
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Cloves
  • 1/2 tsp Salt


  1. Start by preheating your oven to 350 degrees F. Combine dry ingredients: flours, spices, salt and baking soda in a small bowl and set aside
  2. Next, blend butter and sugars together until light and fluffy, about 1 minute. Don't skimp on this, beating it adequately does make a difference. Add your oil and egg, mix until combined then add in the molasses. I really like the Briar Rabbit Brand
  3. Slowly add dry ingredients to wet ingredients and mix just until combined
  4. Once cookie dough comes together make golf ball-sized balls and roll in granulated sugar. Place on a parchment paper-lined baking sheet and bake for 8-10 minutes. Pull them out when they're set but not browned at all. As a result you'll have a chewier cookie, they're best if you under bake them a little. Allow to cool on the pan a bit before you attempt to move them to a cooling rack
  5. Store in an airtight container for 2-3 days IF they last that long. Haha! I hope you enjoy this recipe, and hop on over and take a peek at the other recipes