This recipe was created when Julie told me what her favorite ingredients were in a cookie. That was a long time ago, when she was in college and I was working on “Mama’s Cookie Book”
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 cup sugar
- 1 cup butter
- 2 egg
- 1/3 cup molasses
- 2 cups raisins, cranberries, or combination
- 2 cups oatmeal
- ¼ cup cinnamon sugar in a shallow bowl
Pre-heat oven to 375 degrees, and prepare two baking sheets with parchment paper
- Mix first 5 ingredients and set aside.
- Cream butter and sugar until just blended, add egg and beat until well combined.
- Add 1/3 cup molasses, blend.
- Gradually add the dry ingredients and when well mixed, add oatmeal and raisins with a wooden spoon. The oatmeal should not be “invisible”, but equally incorporated.
- The dough will be stiff. Roll into 1 ¼” balls and flatten into circles.
- Dip circles into cinnamon sugar-coating both sides. Arrange on baking sheet about 2 inches apart. Cookies will not spread very much nor flatten. They should be “chunky”.
- Bake for about 9 minutes. Leave on sheet for 2 minutes before removing to cooling rack. Avoid overcooking as it will make the cookies hard.
- Store in air-tight container between wax paper. Wet a paper towel, wring it out, and place it on top of the wax paper before closing the tin lid! That trick will make the cookies remain moist.