Recipe(tried): Oatmeal Molasses Cookies

I think this cookie needs a bit more flour, they spread A LOT. I did not have to push on cookies with sugared glass to flatten, they were already flat! I did press gently, to get the sugar to adhere. While they were excellent tasting they were not a good exchange cookie due to their crispness which made them susceptible to crumbling. A pan that was under-baked was satisfyingly chewy. Either crisp or chewy they were yummy. The recipe calls for using Silpat mats on the cookiesheets. I don't own any, so used non-stick spray instead, which may have been part of the spreading problem.

OATMEAL MOLASSES COOKIES

1 1/2 cups flour
1 1/4 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup shortening, melted & cooled
1 large egg
1/4 cup unsulfered molasses
3/4 cup rolled oats

Heat oven to 375. Line two baking sheets with Silpat mats. Sift together flour,1 cup sugar, baking soda, salt, ginger & cloves in large bowl. Add shortening, egg & molasses. Mix 'til smooth. Add oats, stir to incorporate. Using 1 oz ice cream scoop, scoop batter onto sheets, 3" apart. Place remaining 1/4 cup sugar in small bowl. Dip bottom of glass into sugar, then press each cookie to 1/4" thick. Bake until brown & crisp, about 12 minutes. Place cookie sheets on racks, leave cookies on cookie sheets until cool.