Oatmeal Ginger Raisin Cookies

petit takett

I love a little cookie after dinner not too big not too small. I tend to like deserts that have a little something special, like fresh fruit, a hint of added spice or citrus. In my experience baking is not like cooking where you can easily change the recipe and make it your own, I find that it is much more of a science. In general I am not the best baker it usually takes me few fails before I get to the best version, but these cookies are simple to make & hard to mess up. If you are bold you can try it adding a 1/4 tsp of cayenne pepper.

I love a little cookie after dinner not too big not too small. I tend to like deserts that have a little something special, like fresh fruit, a hint of added spice or citrus. In my experience baking is not like cooking where you can easily change the recipe and make it your own, I find that it is much more of a science. In general I am not the best baker it usually takes me few fails before I get to the best version, but these cookies are simple to make & hard to mess up. If you are bold you can try it adding a 1/4 tsp of cayenne pepper.

Ingredients:

1 Stick unsalted butter – room temperature
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1/2 teaspoon of vanilla extract
1/2 vanilla bean scraped
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
3 tbs freshly grated ginger
2 1/2 cups old fashioned oats
1 cup of raisins

petit takett

Preheat oven to 350 degrees

Using a mixer on a medium speed, combine the sugar and butter until the butter forms small little beads, add eggs one at a time & vanilla extract and scraped vanilla bean.

In another bowl combine flour baking soda and salt, mix well.

Add the flour mixture into the bowl with the wet ingredients in three parts. Have the mixer going on a medium / low speed. When flour mixture is fully combined, add the cinnamon, ground ginger, fresh ginger, oatmeal & raisins. Mix on a low speed until fully incorporated.

Using a spoon, scoop out a heaping amount of dough and form dough into a ball using your hands. Try to make all the balls equal in size.  Place on a cookie sheet about 3 inches apart.

Bake for 15- 18 minutes. I rotate the cookie sheets & switch shelves halfway through the cooking time.