Crisp & Chewy Molasses Cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 cup sugar
• 3/4 cup butter, room temperature
• 1 egg, room temperature
• 1/4 cup dark molasses
• 3/4 cup uncooked rolled oats (quick variety)

1. Preheat oven to 375u0b0F.
2. Sift together the flour, baking soda, salt, cloves, ginger, and sugar. Add the soft butter, molasses and egg beating until smooth (about 2 minutes).
3. Lightly stir in the rolled oats, just until mixed. Use a level tablespoon of the dough for each cookie. Drop the dough 2 inches apart on ungreased baking sheets.
4. Bake for 8 to 10 minutes, do not over bake. If you like chewy cookies, remove them from the oven earlier (they will be lighter colour in the middle).
5. Allow the cookies to stay on the cookie sheets a minute or so to get firm before removing then to a cooling rack.
6. When cool, store in an air tight container.

flour, baking soda, salt, ground cloves, ground ginger, sugar, butter, egg, dark molasses, rolled oats

Taken from www.food.com/recipe/crisp-chewy-molasses-cookies-501750 (may not work)