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Categories:
flour baking powder baking soda unsalted butter light brown sugar sugar candied ginger candied ginger ground cinnamon salt cayenne pepper eggs milk vanilla rolled oats raisins
Viewed: 15 - Published at: 7 years agoIngredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 cup unsalted butter, cut into 1 inch cubes and chilled
- 2/3 cup light brown sugar, packed
- 1/2 cup sugar
- 2 tablespoons candied ginger, finely chopped, plus more
- candied ginger, for garnish if desired (optional)
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 1 tablespoon whole milk
- 2 teaspoons vanilla extract
- 2 cups rolled oats, old fashioned
- 1 1/4 cups raisins, preferably golden
Method
- Sift together the flour, baking powder and baking soda. Set mix aside.
- Beat the butter, both sugars, ginger, cinnamon, salt, and cayenne in a bowl until light and fluffy.
- Beat in the eggs, one at a time,and then add the milk and vanilla.
- Add the 1/2 flour mixture & mix. Add the rest of the flour and mix just until incorporated.
- Stir in the oats and raisins.
- Chill dough for at least 2 hours before baking. (if you can).
- Preheat the oven to 325°F.
- Line baking sheet with parchment paper.
- Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheet.
- Slightly flatten each ball (fingers or fork - cook's choice).
- Sprinkle the tops with chopped candied ginger, if desired (I don't).
- Bake the cookies until lightly golden brown, about 15 minutes.
- Place on cooling racks to cool crispier.
