Classic Ginger Cookies

I made the Molasses Spice variation of these cookies. I loved the dough - spicy and fairly easy to work with (helpful to keep hands damp with water while rolling). The baked cookie however spread A LOT even after 3 hours in the fridge and the rolled cookies getting a stint in the freezer! They were like chewy oatmeal lace cookies- not a bad thing just not what I was expecting. Once I came to terms with what they were I thoroughly enjoyed these - the flavor heady with spices as the author is not shy with the cinnamon, ginger and cloves. I did notice in the original recipe (Classic Ginger) she uses 2 large egg whites but the Molasses Spice cookies call for 1 whole egg - maybe the egg whites help with the "puff and crack" that is suppose to occur during baking?? As with many cookies these were even more delicious the next day.

Made these Ginger Spice cookies 3/7/20 (not the variation I made before). They were spicy sweet and chewy with crisp edges. They did spread but not nearly as much as the previous version. I used store bought oat flour this time rather than grinding the oats myself and as noted above this version calls for 2 egg whites, which may have helped the structure/texture. Love these and will certainly make again!