Instructions: Heat oven to 375 degrees. Line two baking sheets with Silpat baking mats, and set aside. Sift together flour, 1 cup sugar, baking soda, salt, ginger, and cloves in a large bowl. Add shortening, egg, and molasses. Mix until smooth. Add oats; stir to incorporate.
Using a 1-ounce ice-cream scoop, scoop batter onto baking sheets, spacing about 3 inches apart. Place remaining 1/4 cup sugar in a small bowl. Dip the bottom of a glass in the sugar, and press down on each scoop of dough until it is about 1/4-inch thick, dipping the glass in sugar each time. For the first dip, you may want to first press the glass into a ball of dough; the moisture from the dough will enable the sugar to stick to the glass.
Bake cookies until brown and crisp, about 12 minutes. Transfer baking sheets to a wire rack, and let cookies cool. Serve.
This recipe yields 16 cookies.
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