Oatmeal and Walnut Gingersnaps

With the kids back at school after the holidays, it's a good day to put a simple drop cookie into the freezer for those lunches.  I love this gingersnap that has oatmeal and walnuts added in for texture and nutritional value.  It's a recipe that gets repeated requests at our home.  It's a big batch making about 100 cookies so there is plenty for the freezer and some to share.

• 1 1/2 cups room temperature butter
• 2 cups white sugar
• 2 eggs
• 1/2 cup molasses
• 3 cups flour
• 1 1/2 cups large flake oatmeal
• 2 cups finely chopped walnuts
• 3 teaspoons baking soda
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• sugar to roll cookie balls in

1. Preheat oven to 350 F.
2. Cream together butter and sugar with a stand mixer until light.  Add in eggs, one at a time and then molasses.  Beat together to combine.
3. Stir together dry ingredients and then slowly add to creamed mixture.
4. Cover and refrigerate 1 hour to make handling the dough easier. 
5. Use a small spring loaded ice cream scoop or form small 1 inch balls.  Roll balls into sugar and arrange on greased cookie sheets about 2 inches apart.  They will flatten so there is no need to press them down. 
6. Bake for 10 minutes or until lightly browned and cool on wire racks. 

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