There are many times in the kitchen when I want to put my own spin on things. And then there are times when you don’t mess with a classic. Think: Ottolenghi’s hummus. Jim Lahey’s bread. Ree Drummond’s Lasagna. Not surprisingly, many of my “don’t mess with it” recipes come from the geniuses at Cooks Illustrated. With their scientific approach to finding the best methods in the kitchen, their recipes are often instant classics. The Molasses-Spice Cookies featured in their 1999 cookbook, The Best Recipe, certainly falls into that category. (Side note: There is a new version of the cookbook aptly titled, The New Best Recipe. I don’t know if this particular cookie is featured in that edition.)…