Oatmeal Raisin Cookies (with a kick)

Hayley’s Oatmeal Raisin Cookies (with a kick)

I say these cookies have a bit of a kick because of the added ground ginger and molasses. The spice it provides isn't too spicy, but it helps cut down on the sweetness of the cookies overall. 

I think these cookies are great for fall because they smell and taste like fall. Other oatmeal raisin cookies are good, but the molasses and ginger added to these cookies remind me a bit of gingerbread. The molasses and brown sugar give the cookies a deep color that holds the flavor of the cookie.

What I enjoy most about oatmeal cookies is how versatile they are; I've added raisins and orange zest, but if you like chopped walnuts that flavor is a nice compliment to the rich flavor of the cookies. Enjoy these all year around and remember to make a donation if you can. 

Enjoy your baking adventure!

 Tools

• Kitchen Scale (or measuring cups)
• Large Bowl
• Small Bowl
• Measuring Spoons
• Baking Tray
• Silpat or Parchment Paper
• Electric hand mixer, with eggbeater attachment (or stand mixer)
• Silicone Spoon
• Small cup of warm water
• Zester

Ingredients

• 170g butter, softened (3/4 cup)
• 160g brown sugar (1 cup, packed)
• 3oz molasses (1/4 cup)
• 1 large egg
• 1 teaspoon vanilla extract
• 220g all-purpose flour (1 ½ cups)
• 1 ½ teaspoons baking soda
• ½ teaspoon salt, fine
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• 230g uncooked old fashioned oats (2 ½ cups)
• *optional ingredients*
• zest of 1 orange
• 125g golden raisins (1 cup)
• Chopped Walnuts

Video accompaniment here! Don't forget to follow me on youtube.

My preference is golden raisins, but regular raisins work well here, too. Or you can use a raisin medley if you prefer. Sultanas or currants will work fine, too. Use whatever you’ve got on hand or get creative.

Directions

1. Preheat oven to 350° Fahrenheit.
2. In the large bowl, cream the butter. Add brown sugar and cream together for 30 seconds – 1 minute until well incorporated.
   
   
   
   
   
   
3. Add molasses, egg, and vanilla. If adding orange zest, add here. Beat ingredients together until the mixture is light and fluffy. This is your base for the cookie dough.
   
   
   
   
   
   

   

   Close up
   
   

   

4. In the small bowl, mix the flour, baking soda, salt, cinnamon, and ginger together. Add the flour mixture to the base 1/3 at a time. It’s fine to eyeball it. Make sure the flour is mixed in completely before adding the next bit of flour. You don’t want lumps of flour in there.
   
   
   
   
5. Switch to the silicon spoon. Add the oats to the base mix about a half cup at a time. If adding raisins, add them at this stage. Use the spoon to make sure the oats and raisins are evenly distributed throughout the mix.
   
6. Prepare your station by grabbing a small mug of warm water and a large spoon; place each in front of your lined baking tray. I’ve used a silicon sheet, a silpat, to line my tray, but parchment paper will work as well. Dip the spoon in the warm water before you scoop into the cookie dough to ensure the dough doesn't stick to the spoon or your fingers. Dip your fingers into the warm water to ease the dough off the spoon and onto the lined tray. Gently pat the cookie dough down a little, but don’t make it too flat. Leave about an inch between each cookie.
   
   
   
7. Bake for 12-13 minutes for a chewy cookie and bake for 14-15 minutes for a more crispy cookie. Be careful not to over bake the cookies. The cookies will not look finished after the timer goes off, even if you are going for the crispier cookies. When you pull them out of the oven, gently touch one with your finger. It will sink in a bit and feel very soft. You will be tempted to bake it more, but then you risk burning the cookie. Let the cookies remain on the tray for 2 minutes to cool before transferring them to a wire rack to finish cooling. Use a spatula to help. As the cookies cool they will become more solid.
   
   
   
   
8. Repeat the baking process until all the dough is baked. These go great with a tall glass of cold milk, plus the house smells wonderful after baking them. This recipe makes about 2 dozen cookies, if you like larger cookies like I do.

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How did your bakes go? Find me on Instagram @superhayleykaystuff and tag me to show me your bakes!