Heat oven to 375 degrees. Line 2 baking sheets with silpats.
Sift together flour, 1 cup of the sugar, baking soda, salt, ground ginger, and ground clove into a large mixing bowl.
Add the shortening, egg, and molasses. Mix until smooth. Add oatmeal and stir until just incorporated.
Using a 1-ounce ice cream scoop, scoop batter onto baking sheets, about 3 inches apart. In a small bowl, place 1/4 cup sugar. Dip the bottom of a glass in sugar and press down on each scoop of dough until it is about 1/4-inch thick, dipping the glass in sugar between each one. For your first dip, you may want to press the bottom of the glass onto a cookie. The moisture from the cookie will allow the sugar to stick to the glass.
Bake until brown and crisp, about 12 minutes. Remove from the oven and transfer to a wire rack to cool.
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