Giant Ginger Cookies

Between summers during college, Dan worked for a guy named Jim, a small time builder hereabouts. One day, Dan came home with a recipe card. Turned out that the previous day, Jim had some cookies his sister had made, and Dan liked them so much that he requested that Jim's sister write down the recipe, so I could make them for Dan (and presumably the rest of the family, although Dan would share only grudgingly). I made them a number of times that summer and the next, but this recipe slipped my mind for a few years...until last Thursday night.

GIANT GINGER COOKIES

1/2 cup margarine
1/4 cup shortening
1 cup sugar
1/4 cup egg beaters (or 1 egg)
1/4 cup molasses
2-1/4 cup flour
1/4 tsp salt
1 tsp baking soda
1 tsp cloves
1-1/2 tsp cinnamon
2 tsp ginger

Stir together the dry ingredients and set aside. Beat together the margarine and shortening until well combined, then add the sugar and beat until creamy. Add the egg beaters or egg and molasses, and beat until smooth. Beat in the dry ingredients, half at a time, beating after each addition until smooth. Drop onto greased cookie sheets by large spoonsful (I used my large cookie scoop, which is 3 tbsp), and bake at 350F for 13 to 14 minutes in a convection oven, or 16 to 19 in a regular oven. Makes 18 to 24 cookies depending upon the size.

These cookies are huge. Dan and Ryan each "only" ate 2 for dessert on Thursday. But, trust me, they were gone by sundown Friday. They are just that good.