Kent's Soft Ginger Cookies

2 1/4 C firmly packed brown sugar
1 C salad oil
1/2 C applesauce
2 large eggs
4 1/2 C all-purpose flour
1 Tbsp baking soda
2 1/2 Tbsp ground ginger
1 1/2 tsp each ground cinnamon and ground nutmeg
1/2 tsp salt

In a large bowl, stir together sugar, salad oil,, applesauce, and eggs until blended. In another bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, and salt. Add sugar mixture and blend well. With your hands, roll dough into 2 inch balls (about 1/4 c each) and place on ungreased 12x15 inch baking sheets. Bake in a 350 degree oven until tops crack and cookies just begin to brown, 10 - 12 minutes. If baking 2 sheets at a time, rotate halfway through baking. Cool on rack; serve warm or at room temperature. Store in an airtight container up to 3 days; freeze for longer storage.

Kent's baking tips: For a large melon ball scoop, bake 13 minutes on a good pan and 12 minutes on an old pan. For 2 large melon ball scoops, bake 13 1/2 minutes on a good pan.