Oatmeal Gingersnaps

By littlefish

I always get compliments on these delicious chewy cookies. The spicy aroma fills my kitchen when they're baking and never fails to set a warm holiday mood. —Sherry Harke, South Bend, Indiana

Ingredients

• 1/2 cup shortening
• 1 cup sugar
• 1 egg
• 1/4 cup molasses
• 1-1/2 cups all-purpose flour
• 3/4 cup quick-cooking oats
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• Additional sugar

Details

Servings 42
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar.
Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool. Yield: about 3-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 68 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 46 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.