Crip cookies stand up naturally to the texture of whole-wheat flour. Store these in an airtight container to maintain their crisp texture. These have the best texture of chilled overnight. Tip: Coat your measuring cup lightly with butter or vegetable oil before measuring molasses so it pours out easily.
MAKES 2 TO 3 DOZEN COOKIES, DEPENDING ON SIZE
1/3 cup old-fashioned oats
3/4 cup plus 2 tablespoons whole-wheat flour
3/4 cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
Pinch of cloves 3/4 cup unsalted butter
1 cup sugar
1 large egg
1/4 cup molasses
Pulse oats to or three times in a food processor or, just to grind slightly. There should still be visible pieces. The oats should not be ground to a flour consistency. Whisk together the oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda, ginger salt and cloves. Set aside.
In a mixer, cream together the butter and the sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula, then beat in the egg until light and lemon-colored. Add the molasses and mix until combined. Scrape down the sides of the bowl. Add flour mixture to the butter mixture a third at a time. Mix just until combined. Wrap in plastic and chill overnight, or at least four hours.
Preheat oven to 350°F. Roll the dough into balls, 1 to 2 inches in diameter (depending on size of cookies you desire). Place, well-spaced, on baking sheet and bake for 10 to 12 minutes, just until crisp. They should spread to become thin and flat while baking. Cool on the baking sheet for 2 to 3 minutes and then transfer to wire racks. Once cool, store in an airtight container.