2/3cup quick-cooking rolled oats 1/2 cup flour
1/4 teaspoon each salt, cloves, and ginger 1/2 cup sugar 1/2 cup (1/2 lb.) butter
2 tablespoons whipping cream
In a small frying pan, combine all the ingredients and cook over medium heat, stirring, until mixture begins to bubble. Remove from heat and mix well.
Drop dough, 1 level teaspoon at a time (measure to make sure cookies turn out the same size), well apart onto a lightly greased cooky sheet, allowing
3 or 4 cookies to each sheet.
Bake in a 375° oven for 5 to 7 minutes or until cookies are evenly browned. Remove from oven and let stand until cookies are firm enough to lift from pan with a spatula (less than a minute), but are still soft enough to shape. (If you want flat cookies, leave them on pans until firm, then cool on wire racks.)
To shape cookies, wrap around metal pastry tubes or cones that are 1/2 inch or larger in diameter (or fashion forms from several thicknesses of heavy foil). Or drape cookies over horizontally suspended wooden spoon handles or a broomstick. Place cookies on wire racks to cool completely; then remove forms. Store airtight. Makes about 3 dozen.