- Melt butter in a 1-2 qt pan over low heat. Add sugar and cream and stir over high heat until the mixture is boiling. Remove from heat and stir in flour, cloves, ginger, salt, and oats.
- Drop batter in 1/2 teaspoon portions onto cooking parchment-lined or buttered and floured 12X15-inch baking sheets, evenly spacing three or four portions on each sheet. (They spread out quite a bit.)
- Bake one pan at a time in a 350° oven until the edges of cookies are golden brown, 4 to 6 minutes.
- Let cookies cool on sheet until firm enough to remove. Set cookies on racks to cool.
- Serve, or immediately package in airtight rigid containers, putting waxed paper between layers.
- 1/2 cup (1/4 lb.) butter
- 1/2 cup sugar
- 2 tbsp whipping cream
- 1/4 cup all-purpose flour
- 1/4 tsp ground cloves **
- 1/4 tsp ground ginger **
- 1/4 tsp salt
- 2/3 cup quick-cooking rolled oats
** I substituted pumpkin pie spice for both of these ingredients