Velvety Molasses Cookies

This makes one large batch of soft, moist, comforting classic molasses cookies - perfect anytime as a comforting treat with a glass of milk. Great for packing in lunches, or even good enough for breakfast. An old time recipe. 

Velvety Molasses Cookies
1 cup oil
1 cup molasses
1 cup granulated (white) sugar
1 large egg
1/2 cup milk
2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 cups all-purpose (plain) flour

Preheat oven to 375◦F. Grease or line cookie sheets.
In a large bowl, beat the oil, molasses, sugar, and egg until thickened. Stir baking soda into milk and add to. Gradually stir in the salt and flour. Drop dough by tablespoonfuls or use a small ice cream scoop onto prepared cookie sheets. 
Bake for about ten minutes, until just set. Bottoms should be lightly browned. They may appear soft, but leave them on the cookie sheet for a few minutes and they will firm up. Do not overbake, or they will be dry and not soft and moist. 
This makes quite a large batch - at least five dozen (60) cookies.