Giant Ginger Cookies

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. In a large bowl mix together brown sugar, oil, and molasses until well combined. Add the eggs, and mix until fully incorporated. Add the dry ingredients to the wet while stirring. Mix until a homogeneous dough is formed. Add the crystallized ginger and mix to combine.

Using a regular-sized ice cream scoop, scoop the dough into 12 balls and roll them in the granulated sugar until fully coated. Place the cookies on the sheets, 6 per sheet, 3 rows of two. Bake for about 13 minutes, rotating halfway through if necessary. When fully baked, the cookies will be cracked on top, but still soft to the touch. Allow cookies to cool completely on the cookie sheets.

They may be stored at room temperature up to 5 days in an airtight container or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 6 months. Thaw at room temperature for about an hour or warm briefly, 5 to 10 minutes, checking frequently, in a 350ºF oven for that freshly baked cookie taste.

(Recipe adapted from Barefoot Contessa at Home.)