Chewy Chewy Molasses Cookies

Preheat oven to 275ºF and place rack in center position. Line 2 half sheet pans with silicone liners; set aside until needed.

In a medium mixing bowl, whisk flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.

In another mixing bowl, whisk sugar, oil, molasses, and egg. Pour wet ingredients into dry and use a hand mixer to combine on medium speed until no traces of dry ingredients remain.

Use a #50 scoop to portion dough, 12 cookies per silicone-lined half sheet pan (if desired, roll dough into balls and coat with granulated sugar before baking). Bake cookies, one tray at a time, in center of preheated oven for 18–20 minutes. Remove from oven and rest for 5 minutes before transferring to a rack to cool completely.

Store cookies in an airtight container.

Note: If the cookies lose their chewiness, place in an airtight container with a damp paper towel. The cookies will soften nicely within a few hours.

Recipe adapted from Shelby at The Queens Cabinet.