In large bowl combine first 8 ingredients; set aside.
3
In another large bowl, with mixer at low speed, beat brown sugar with margarine or butter until blended. Increase speed to high; beat until creamy, about 2 minutes. At medium speed, beat in molasses until blended. With spoon, stir in flour mixture.
4
Drop dough by rounded teaspoons, about 4 inches apart, onto cookie sheet. With finger, press each into a 2-inch round. Bake 8 to 10 minutes, until cookies spread and darken. Let cookies remain on cookie sheet on wire rack 3 minutes to cool slightly. With pancaketurner, remove cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container.
