3/4 cup firmly packed brown sugar
1/4 cup mild molasses
1 1/4 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups uncooked quick-cooking oats
1 1/2 cups powdered sugar
1/2 teaspoon mild molasses
1 to 2 tablespoons milk
Heat oven to 350°F. Combine brown sugar, 1/2 cup butter, 1/4 cup molasses and egg in bowl. Beat on medium speed until fluffy. Add flour, ginger, baking soda and salt; beat at low speed until smooth. Stir in oats.
Drop dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until edges begin to brown. (Do not overbake.) Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Combine powdered sugar, 1 tablespoon butter, 1/2 teaspoon molasses and enough milk for desired spreading consistency. Spread 1 teaspoon frosting over each cookie.
Molasses comes in different strengths. For more intense flavor, choose strong or Blackstrap variety.