January 27th, 2012
By Eshun Mott
Preheat oven to 375°F.
Combine flour, baking soda, ginger, cinnamon, cloves and salt and stir with a fork until uniform. Set aside.
Beat butter and white and brown sugars together with an electric mixer until light and fluffy. Add egg and beat until well combined. Add molasses and beat until fully incorporated. Add the flour mixture and beat until just combined. Add oats and beat until fully incorporated. Chill dough for 15 minutes or until slightly firm.
Scoop out heaping tablespoons of cookie dough and place about 2 inches apart on parchment-paper-lined baking sheets. Bake 12 to 13 minutes or until cookies are browned at the edges and puffed but still soft in the middle. Let cool for 5 minutes on baking sheet; then transfer to a wire rack to cool completely.