Oatmeal Gingersnaps

Oatmeal Gingersnaps

1 ½        ­6            9     cups       flour

1            4            6     cups       sugar

¾           3            4 ½ cups       oatmeal

1 tsp.      4 tsp.      2     Tbsp.      baking soda

1 tsp.      4 tsp.      2     Tbsp.      ginger

¼           1            1½ tsp.         ground cloves

¼           1            1½ tsp.         salt

¼           1            1½ cups       molasses

½           2            3     cups       butter, softened

1            4            6                   eggs

Sugar

                          

Stir together first 7 ingredients. Blend in butter, molasses and eggs.  Beat well with electric mixer.  Mixture will look crumbly but will hold together when squeezed.  Form into balls.  Roll in sugar.  Place 2" apart  on parchment covered cookie sheet.  Leave enough room, they spread.  Bake 325° 8 to 10 minutes. Do not over bake, center should look slightly soft.