Hmmm. . .I made a molasses cookie that was based on my mom's ginger "bends" (it was supposed to be snaps, but we liked them soft!) My recipe uses oil (one of the few I make that does). The reason that theirs might be darker is: if you make a huge batch (that's what I did when I had my bakery) and only scoop what you need for each day, the first cookies are fairly light colored and the last cookies are darker -- no change in flavor just change in color (usually over about a 7-10 day period). Now I'm going to go make my cookie w/added ginger! Thanks for the ideas :-) And thank YOU for the "aging" idea, Tonia - I'll definitely try it next time. PJH

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