January Bliss Ginger Spice (Print Version)

Wholesome spiced oatmeal treats with ginger, cinnamon, and raisins, ideal for chilly days.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 cups old-fashioned rolled oats
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 3/4 cup unsalted butter, softened
10 - 3/4 cup light brown sugar, packed
11 - 1/4 cup granulated sugar
12 - 2 large eggs
13 - 2 teaspoons vanilla extract
14 - 2 tablespoons molasses

→ Add-Ins

15 - 1 cup raisins
16 - 1/2 cup chopped walnuts (optional)

# Step-by-step Instructions:

01 - Set oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, oats, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
03 - Using an electric mixer or whisk, beat the butter, brown sugar, and granulated sugar until fluffy.
04 - Add eggs one at a time, mixing thoroughly after each; then blend in vanilla extract and molasses.
05 - Gradually add dry mixture to wet ingredients, stirring until just combined.
06 - Gently fold in raisins and walnuts if using.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes until edges turn golden and centers are set.
09 - Allow cookies to cool on sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The ginger hits just right, warm but not sharp, like wrapping your hands around a mug of something spiced.
  • They stay chewy for days if you hide them well enough from yourself.
  • One bowl, one spoon, no fuss, and your kitchen smells like a cabin you wish you owned.
02 -
  • Don't skip the molasses, I tried honey once and they tasted like granola bars.
  • If your dough seems dry, it's the oats, let it sit for five minutes and they'll absorb moisture from the eggs.
  • Underbaking by a minute is better than overbaking by one, these go from chewy to hard fast.
03 -
  • Chill the dough for thirty minutes if your kitchen is warm, it keeps them from spreading too thin.
  • Use parchment, not a greased pan, the bottoms brown too fast otherwise.
  • Rotate your baking sheets halfway through if your oven runs hot on one side like mine does.

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