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For the recipe you’ll need flour, baking soda, cinnamon, ginger, ground cloves, salt, butter, brown sugar, eggs and molasses. This recipe has a yield of 50 large cookies, so for the first time baking, I made half a recipe. As this recipe is quite old, it called for margarine, which I substituted with unsalted butter. Dark brown sugar has more molasses (6.5%) versus light brown (3.5%) and, therefore, a more intense flavor that some may consider as similar to caramel or toffee. As this recipe called for one pound of brown sugar, I used my digital kitchen scale to weigh out the correct amount. I also used my KitchenAid hand mixer to whip up the dough. Once done, it was time to scoop out the cookies. Using the convection setting on my oven, I baked the cookies for just about 15 minutes, rotating and switching shelves half way through. After cooling, I gave one a try. A delicious, not to sweet cookie, that had crisp edges with a chewy middle. So if you have time before Thanksgiving and have all the ingredients on hand, perhaps a batch of cookies for your intimate gathering would be most appreciated. Molasses Ginger Cookies From the Kitchen of Nancy R. Walsifer Yield: 50 large cookies Preheat oven to 350° Sift together 4-1/2 cups all-purpose flour 4 teaspoons baking soda 2 teaspoons cinnamon 4 teaspoons ginger 1 teaspoon cloves 1/2 teaspoon salt Cream together till fluffy 1-1/2 cups margarine (I used unsalted butter) 1-pound brown sugar Add 2 eggs, one at a time 1/2 cup molasses Stir in dry ingredients. Drop by teaspoon on greased cookie sheets, 2-inches apart. Bake 10-15 minutes. 
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