Gingersnaps

½ cup oil
½ cup soft butter
1 cup granulated sugar
1 cup packed brown sugar
½ cup molasses
2 eggs
1 teaspoon vanilla
3 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
½ teaspoon cloves
½ teaspoon nutmeg

Preheat oven to 375 degrees.
Cream oil, butter, sugars, and molasses with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24+ 2” balls of dough.  Gently roll into granulated or coarse sugar. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet.  
Bake at 375 degrees for 12+  min. Let set. Share!