For some reason, my family has been craving more cookies lately than any other desserts. Well, I didn’t want to disappoint them so I baked another of my recipes for oatmeal cookies. These are delicious, but a softer type of chewy cookie packed full of raisins and crystallized ginger that contribute an incredible spicy flavor once combined with molasses and cinnamon. Besides how yummy these cookies are, they also make a lot of cookies to keep on hand in my freezer.
In keeping with my tradition of avoiding as much work as possible for cooking and baking, I am pleased to tell you that these cookies are easy to make. I use canola oil instead of butter or shortening that speeds the process up with less creaming than when using butter or shortening. Essentially, you’ll just be mixing the wet ingredients together with your electric mixer thoroughly followed by sifting the dry ingredients in another mixing bowl and then slowing adding them to the moist ingredients. Afterwards, it is just greasing the cookie sheets and dropping by level teaspoons onto the pans.
Try not to overload the teaspoons with too much dough because these cookies do have a tendency to spread. Though you may be tempted to use a heaping teaspoon, I suggest sticking to a level teaspoon as possible for the best results.
I make a lot of other wonderful oatmeal cookies that you also may want to check out as well such as my peanut butter oatmeal cookies. In addition, there is a great deal more that you can find browsing through my search box.
Chewy Oatmeal Cookies with Raisins and Crystallized Ginger
½ cups of canola oil
1-1/4 cups of sugar
2 large eggs
1/3 cup of molasses (light, dark or blackstrap)
1-3/4 cup of flour
1 teaspoon of baking soda, leveled
1 teaspoon of salt
1 teaspoon of cinnamon
2 ½ cups of rolled oats (quick or old-fashioned)
1 cup of raisins
1/4 cup of crystallized ginger (finely cut)
Mix the oil, sugar, eggs, and molasses together in a large mixing bowl and beat with your electric mixer throughly.
In another large mixing bowl, sift the flour, baking soda, cinnamon, and salt.
Now mix some of the dry ingredients into the bowl with the moist ingredients. Mix together and alternate between dry and moist ingredients until everything in the two bowls are blended together.
Finally, add the oats, raisins and cut crystallized ginger pieces and mix them into the cookie dough.
Use a teaspoon to drop dough on your lightly greased cookie sheets. Make sure to give these cookies space about two inches apart because they spread.
Bake in a 350-degree oven for about 8-10 minutes, depending on how your oven is regulated.
Once you remove them from the oven, give these cookies about one or two minutes to set before attempting to remove them. Don’t let them stay on the cookie sheet too long or they will be harder to remove.
ENJOY!
These are delicious, but a softer type of chewy cookie packed full of raisins and crystallized ginger that contribute an incredible spicy flavor once combined with molasses and cinnamon.
Course:
Desserts, snacks
Cuisine:
American
Keyword:
chewy cookies, crystallized ginger, oatmeal cookies, raisins
:
-
½
cups
of canola oil -
1-1/4
cups
of sugar -
2
large eggs -
1/3
cup
of molasses
light, dark or blackstrap -
1-3/4
cup
of flour -
1
teaspoon
of baking soda
leveled -
1
teaspoon
of salt -
1
teaspoon
of cinnamon -
2 ½
cups
of rolled oats
quick or old-fashioned -
1
cup
of raisins -
1/4
cup
of crystallized ginger
finely cut
-
Mix the oil, sugar, eggs, and molasses together in a large mixing bowl and beat with your electric mixer throughly.
-
In another large mixing bowl, sift the flour, baking soda, cinnamon, and salt.
-
Now mix some of the dry ingredients into the bowl with the moist ingredients. Mix together and alternate between dry and moist ingredients until everything in the two bowls are blended together.
-
Finally, add the oats, raisins and cut crystallized ginger pieces and mix them into the cookie dough.
-
Use a teaspoon to drop dough on your lightly greased cookie sheets. Make sure to give these cookies space about two inches apart because they spread.
-
Bake in a 350-degree oven for about 8-10 minutes, depending on how your oven is regulated.
-
Once you remove them from the oven, give these cookies about one or two minutes to set before attempting to remove them. Don’t let them stay on the cookie sheet too long or they will be harder to remove.
-
ENJOY!
