Soft Gingersnap Cookies with White Chocolate Chips.

Originally from Two Peas and Their Pod
1/2 C. unsalted butter, softened
1/2 C. white sugar (plus some to roll dough in)
1/4 C. molasses
1 Tbsp. canola oil
1/2 Tsp. vanilla
3/4 Tsp. cinnamon
3/4 Tsp. ground cloves
1/2 Tsp. ground ginger
1/4 Tsp. fresh nutmeg, grated
1 large egg
1 3/4 C. flour
1 1/8 Tsp. baking soda
1/2 Tsp. salt
3/4 C. white chocolate chips

Preheat the oven to 350 degrees. Line a baking sheet with silpat mat.

Beat the butter and sugar together until creamy. Add the molasses, canola oil, vanilla, cinnamon, cloves, ginger, and nutmeg. Beat until mixed. Add the egg and continue to beat until well combined. Add the baking soda and salt to the flour and mix really well.

Slowly add the flour mixture into the molasses mixture until well combined. Add the white chocolate chips and mix into dough. Scoop the dough into balls (it will be very sticky) and roll into some white sugar. Place on the silpat mat about 2 in. apart. Place into the oven and bake for 10-12 min. Remove the cookies from the oven and let cool for a few minutes before transferring to a rack to cool. And Enjoy!