Spicy Oatmeal Cookies
Spicy Oatmeal Cookies are one of my brother’s favourites and for good reason. Soft, chewy and golden with spice makes them rather addictive. They’re the perfect autumn cookie in my opinion.
Flipping through my recipe index, I quickly realized I’m in need of more cookie recipes. I know! How is it possible that I have so few in my collection? Cookies are generally simple, easy, and photograph well. It should be bursting with recipes, but sadly it’s not…
Problem number one, is my head down, pushing to make what’s in season, holiday food, game day snacks, etc. Sometimes cookies aren’t the best fit for all that happens throughout the year. Problem number two, not everything screams cookies to me, in fact, I’m a savoury, snack kind of gal. So for these reasons, I’m often opting to make other things. Now that it’s fall, I’m actually thinking about baking and holiday treats, therefore cookies are on my brain, making it easy. But I see now that I need to bake them more often for a variety of different reasons, so there’s plenty of recipes for everyone to pick from. There’s a ton of cookies to be made and with a little focus, I’ll get the cookie category plumped up a little.
Now that I’m done making excuses, let’s have a look at what makes Spicy Oatmeal Cookies wonderful. Molasses, ginger and cinnamon create a richly spiced bite and the plump raisins add to their chewiness. They’re a tasty change from regular oatmeal cookies and possibly your new favourite too. Enjoy!
Recipe for Spicy Oatmeal Cookies adapted from Company’s Coming Cookies
- 1 cup raisins
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup molasses
- 2 cups rolled oats
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- Preheat oven to 350℉. Bring one cup of water to a boil and pour over raisins. Allow to soak for 10 minutes. Drain well and set aside until ready to use.
- In a small bowl, whisk together oats, flour, cinnamon, baking soda, ginger and salt.
- Cream together butter and sugar using the paddle attachment of a stand mixer, electric mixer or wooden spoon. Add eggs, one at a time, beating after each until incorporated. Stir in molasses.
- Add dry ingredients all at once and mix until all dry ingredients have been incorporated. Stir in raisin.
- Using a one-ounce cookie scoop or tablespoon, drop dough onto parchment lined baking trays, spacing 2" apart. Flatten each cookie slightly with damp fingers or palm of your hand. Bake on middle rack for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before moving to a cooling rack.
-recipe yields 48 2 1/2" cookies.
-for best results, bake each tray separately on the middle rack.
-you can skip the plumping of the raisins, however, it does make for a very nice chewy cookie.
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