I like this cookie because it incorporates healthier ingredients, such as the unrefined flour and sugar, oats, nuts, and fruit. Some might perceive cookies as being unhealthful, but I know by adding certain ingredients I am making a healthier option than, say, a chocolate chip cookie (my neighbor/friend, whom I delivered some of these cookies to, thankfully backs me up on this idea).
I had to mail these cookies to my dad, and I hope when he opens the bag he can smell all the spices: vanilla, cinnamon, cardamom, nutmeg, clove, and ginger. I know my kitchen was smelling like spices long after I finished baking these! If you like soft, tender cookies, these ones are for you!
Gingerbread Oatmeal Raisin Cookies
2 cups unbleached granulated sugar
1/2 cup molasses
1 tsp vanilla extract
3 cups unbleached flour
2 tsp baking soda
1 1/2 cups oatmeal (I like the old-fashioned kind)
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cardamom
1/2 tsp cloves
1 cup raisins
1 cup chopped walnuts
1. With a stand mixer or hand mixer and large bowl, cream the butter and sugar until light in texture.
2. Blend the molasses, eggs, and vanilla into the butter mixture until it becomes a uniform color.
3. Add all the ingredients except the raisins and nuts to the butter mixture and thoroughly combine. Fold in raisins and nuts. Be sure to thoroughly fold the bottom ingredients to the top to ensure a homogeneous dough.
4. Line your baking pan with parchment paper. Drop the dough in mounded teaspoonfuls onto the parchment paper. I like to use two spoons to help me shape the dough: one to pull the dough out of the bowl, the other to shape the top of the dough ball. Be sure to give each cookie plenty of space around (about 2 inches in between), because these do spread.
5. Preheat the oven to 375 degrees and bake the cookies 11-12 minutes, or until the outer edges are slightly firm (however the center should be still soft).
6. Once the cookies are removed from the oven, allow them to rest 5 minutes on the pan before removing them. After the 5 minutes, simply slide the parchment with the cookies off the pan and onto the counter. Allow the cookies to cool to room temperature before packing them into air-tight containers. Makes 5 dozen cookies.
- Servings per recipe: 60 (1 cookie per serving)
- Per serving:
- Calories: 128
- Fat: 6.2 g
- Saturated fat: 3.1 g
- Cholesterol: 18 mg
- Sodium: 77 mg
- Carbohydrates: 17.1 g
- Fiber: 0.7 g
- Sugar: 9.7 g
- Protein: 1.7 g