Soft Ginger Cookies
From Sunset's 1997 Recipe Annual

Makes 30 large cookies.

2 1/2 cups firmly packed brown sugar
1 cup salad oil
1/2 cup applesauce
2 large eggs
4 1/2 cups all-purpose flour
1 tablespoon baking soda
2 1/2 tablespoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon salt

1. In a large bowl, stir together brown sugar, salad oil, applesauce, and eggs until blended.

2. In another bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, and salt. Add sugar mixture and blend well.

3. With your hands, roll dough into 2-inch balls and place on ungreased 12- by 15-inch baking sheets.

4. Bake in a 350 [degrees] oven until tops crack and cookies just begin to brown, 10 to 12 minutes. (Note from Shaz: They will be very soft and seem underbaked. The firm a bit as they cool, but stay soft - YUM!). If baking 2 sheets at a time, rotate halfway through baking. Cool on rack; serve warm or at room temperature. Store in airtight container up to 3 days; freeze for longer storage.