old-fashioned molasses cookies

These are great at the holidays, especially, but they are pretty good year-round.  Because they are soft, they have a decent "shelf life"-- that is, if you don't eat them all immediately.

unsalted butter, softened...............................4 oz (1 stick)
light brown sugar, packed.............................1 C
granulated sugar............................................1/2 C
eggs.............................................................2 ea
molasses, unsulfured.....................................1/2 C
vegetable oil.................................................2 Tbsp
AP flour.......................................................2 C
baking soda..................................................1 tsp
ground cinnamon...........................................1 tsp
ground ginger................................................1 tsp
ground allspice..............................................1 tsp
coarse salt (kosher).......................................1/2 tsp
turbinado sugar (Sugar in the Raw).................to roll

Cream together the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment.  Beat on medium speed until well combined and smooth.  Add eggs, one at a time, followed by the molasses and oil.

Stir together the flour, baking soda, spices and salt in a small bowl.  With the mixer on low, gradually add the dry mixture to the dough until smooth and incorporated.

Refrigerate dough for about an hour (or overnight-- if doing this, wrap tightly in plastic wrap so it doesn't dry out and form a skin).  This is necessary to make it just firm enough to handle.

While the dough is chilling, preheat the oven to 325F.  Scoop out portions of dough using a #50 scoop - or use a spoon to make dough balls about a tablespoon in size.  Roll the balls in turbinado sugar, and place on parchment-lined baking sheets, about 3 inches apart from each other (they will spread considerably, so err on the side of more space, at least for the first sheet).

Bake until cookies are flattened and just set in the centers, 12-14 minutes.  Let them cool completely on the sheets before trying to move them-- they will feel slightly stuck to the parchment, so remove them gently.  They can be stored at room temperature for about a week; they tend to stick together if left standing in a stack for too long, so slipping pieces of parchment between them is recommended.