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MMmmmm! Combining some of my favorites flavors! These are adapted from Pichet Ong's The Sweet Spot. Prep time does not include chilling time as it is not mandatory (they work better for me if I can delay gratification long enough to chill though).
- 1 1⁄2 cups all-purpose 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, packed
- 1⁄2 cup sugar
- 2 tablespoons candied ginger, finely chopped, plus more
- candied ginger, for garnish if desired (optional)
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 2 large eggs
- 1 tablespoon whole milk
- 2 teaspoons vanilla extract
- 2 cups rolled oats, old fashioned
- 1 1⁄4 cups raisins, preferably golden
- Sift together the flour, baking powder and baking soda. Set mix aside.
- Beat the butter, both sugars, ginger, cinnamon, salt, and cayenne in a bowl until light and fluffy.
- Beat in the eggs, one at a time,and then add the milk and vanilla.
- Add the 1/2 flour mixture & mix. Add the rest of the flour and mix just until incorporated.
- Stir in the oats and raisins.
- Chill dough for at least 2 hours before baking. (if you can).
- Preheat the oven to 325°F.
- Line baking sheet with parchment paper.
- Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheet.
- Slightly flatten each ball (fingers or fork - cook's choice).
- Sprinkle the tops with chopped candied ginger, if desired (I don't).
- Bake the cookies until lightly golden brown, about 15 minutes.
- Place on cooling racks to cool crispier.