Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
Beat margarine and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, oil and vanilla. Mix well.
Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350Âº F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men or other shapes. Place 1 inch apart on baking sheets.
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.