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”

Ingredients: 

1. 2 cups all-purpose flour
2. 2 teaspoons baking powder
3. ½ teaspoon salt
4. 1 teaspoon ginger
5. 1 teaspoon cinnamon
6. 1 cup sugar
7. 1 cup butter
8. 2 egg
9. 1/3 cup molasses
10. 2 cups raisins, cranberries, or combination
11. 2 cups oatmeal
12. ¼ cup cinnamon sugar in a shallow bowl

Pre-heat oven to 375 degrees, and prepare two baking sheets with parchment paper 

1. Mix first 5 ingredients and set aside.
2. Cream butter and sugar until just blended, add egg and beat until well combined.
3. Add 1/3 cup molasses, blend.
4. 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.
5. The dough will be stiff.  Roll into 1 ¼” balls and flatten into circles.
6. 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”.
7. 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.
8. 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.