JINGLE JUMBLES (SOFT GINGER COOKIES) Recipe

Cream margarine and brown sugar together. Add molasses and egg, beat until fluffy. In a separate bowl, mix together flour, baking soda, salt, ginger, cinnamon, and cloves. Stir into molasses mixture a little at a time. Stir in chips. Cover and chill 5 to 6 hours. (The dough is pretty sticky even after chilling. Keep it chilled between baking times). Preheat oven to 375. Use non-stick cookie sheets. Form dough into 1 inch balls; then roll them lightly in granulated sugar. Place 2 inches apart on cookie sheet. Bake cookies for 13-14 minutes (depending on your oven temperature). The cookie should be slightly crispy on the outside, but softer inside. Makes approximately 4 dozen cookies.