In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well.
Add oats; mix well. Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container. Store in cool dry place. A quart canning jar is most commonly used. If using a jar, cut out a square or circle of pretty fabric with pinking shears and place over jar lid, tie with a pretty ribbon or raffia.
Attach a gift tag with the following mixing and baking instructions:
(Ingredients needed to complete Cookies):
1/2 pound (2 sticks) butter, softened (no substitutions).
3/4 cup honey.
1 large egg.
In a large bowl, beat butter and honey with electric mixer until creamy.
Add egg; beat well.
Add half of cookie mix; beat well.
Add remaining cookie mix; beat well.
Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness.
Wrap tightly; chill at least 4 hours.
Heat oven to 350°F Remove one portion of dough from refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.
Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.