Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2
tablespoons mild molasses
1
egg, slightly beaten
1/2
cup all-purpose flour
1
teaspoon ground ginger
3/4
teaspoon ground cinnamon
1/4
teaspoon ground cloves
1
cup white vanilla baking chips
1
teaspoon oil
Preparation
Heat oven to 350°F.
In large bowl, break up cookie dough. Add molasses and egg; stir until blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGG.) Add flour, ginger, cinnamon, cloves and 1/2 cup of the baking chips; mix with spoon or hands until well blended.
On ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart.
Bake 11 to 13 minutes or until edges are set (cookies will be soft in center). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
In small microwavable bowl, microwave remaining 1/2 cup baking chips and the oil uncovered on High 45 seconds to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle over cookies. Let stand about 5 minutes or until set.
