Aug 262010
 

Pictures

the Ingredients

the Ingredients

Getting Ready to Cream the Butter and Stuff

Getting Ready to Cream the Butter and Stuff

Creaming the Butter and Stuff

Creaming the Butter and Stuff

Adding the Eggs

Adding the Eggs

Adding the Flour

Adding the Flour

Adding the Oats and (not Golden) Raisins

Adding the Oats and (not Golden) Raisins

All Mixed Up

All Mixed Up

Balls on the Cookie Sheet

Balls on the Cookie Sheet

Flattened and Sprinkled with Crystallized Ginger

Flattened and Sprinkled with Crystallized Ginger

All Cooked

All Cooked

On the Racks

On the Racks

Ginger Oatmeal Raisin Cookies

1 1/2 cups 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
1/2 cup sugar
2 tablespoons crystallized ginger, finely chopped, plus more for garnish if desired
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper, optional
2 whole eggs
1 tablespoon milk
2 teaspoons vanilla extract
2 cups rolled oats
1 1/4 cups raisins, preferably golden*

Sift together the flour, baking powder, and baking soda and set aside.

Put the butter, both sugars, the ginger, cinnamon, salt, and cayenne, into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 4 minutes. With the machine running, add the eggs one at a time, then add the milk and vanilla. As soon as the liquids are incorporated, stop the mixer and scrape down the sides and bottom of the bowl.

Turn the mixer speed to low and add half the flour mixture. When it is incorporated, add the remaining flour and mix until no traces of flour remain. Stir in the oats and raisins. If you have time, cover the dough and let chill for at least 2 hours, or up to 3 days, before baking.

When ready to bake, preheat the oven to 325 F. Line two baking sheets with parchment paper.

Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheets. Use your palm to slightly flatten each ball, then sprinkle the tops with chopped candied ginger, if desired.

Bake the cookies until lightly golden brown, about 13 minutes. Transfer to a cooling rack to cool completely. The cookies can be stored in an airtight container for up to 3 days.

*I usually use the golden raisins, but I happened to have some giant Thompson raisins, so I used those and made the cookies a bit bigger then I normally do.

These are a favorite of mine. I love cinnamon and ginger so yeah LOVE THEM!!!

Original recipe found here.