Oatmeal Gingersnaps

• 1 cup Butter
• 2 cups Sugar
• 1/2 cups Molasses
• 2 whole Eggs
• 3 cups Flour
• 1-1/2 cup Quick Cooking Oatmeal
• 2 teaspoons Baking Soda
• 2 teaspoons Ground Ginger
• 1/2 teaspoons Ground Cloves
• 1/2 teaspoons Salt
• 3 Tablespoons Additional Sugar, For Rolling Cookies

1. In a large bowl cream together butter, sugar, molasses and eggs. In a separate bowl, mix remaining ingredients (everything else on the above list except the additional sugar). Add these dry ingredients into the creamed ingredients and mix until combined.
2. Preheat oven to 375 F. Put the additional sugar in a shallow bowl. Form dough into 1-inch balls and roll them in the sugar. Place on a cookie sheet and bake in a 375 F oven for 8-10 minutes. Remove from oven and let them stand for a minute before removing them from the cookie sheet. Allow to cool on rack.
3. This is a quite large recipe. If desired, it may easily be halved. However, I usually make the extra dough then shape it into 1 1/2 by 4 inch logs. I then wrap them completely with plastic wrap, tuck them into a freezer bag and freeze for quick cookies at a moment's notice. To bake frozen dough, slice the rolls, roll the slices in sugar and add a few minutes to your baking time. Love to have these on hand.

butter, sugar, molasses, eggs, flour, oatmeal, baking soda, ground ginger, ground cloves, salt, additional sugar

Taken from tastykitchen.com/recipes/desserts/oatmeal-gingersnaps-2/ (may not work)