Tuesday, January 20, 2009

Oatmeal Cookies with Ginger


UPDATE: I HAVE INCLUDED HOW TO MAKE THESE COOKIES VEGAN, THANKS TO MY FRIEND, ANGELA...
Every once and awhile I get a wicked craving for these cookies. This has become a trusty recipe because everyone who eats them, loves them, even people who don't generally go for oatmeal cookies. The ginger, nutmeg, and cinnamon provide a delicious spice combo and the raisins and nuts add some substance. I have given the recipe away countless times. I cut it out of a magazine and don't remember which one, but it does say "adapted from Recipes for Success for Leading Women and Premiere Chefs. Copyright 1996 by the Patriots' Trail Girl Scout Council, Inc." I have made some adaptations myself which are indicated by an asterix and what I use is in parenthesis. I use organic ingredients wherever possible.



Classic Oatmeal Cookies with Ginger
3/4 cup all-purpose flour *(I use whole wheat flour)
1 teaspoon grated fresh or 1/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon EACH salt, ground cinnamon, and nutmeg
1 1/2 sticks (3/4 cup) butter or margarine, softened *(I ALWAYS use butter for cookies)
1/2 cup granulated sugar *(I use organic raw)
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups quick-cooking oats
1/2 cup EACH golden raisins and pecans, chopped *(I have also used regular raisins and walnuts)
Topping: 2 Tablespoons granulated sugar mixed with 1/4 teaspoon ground cinnamon

1) Heat oven to 350 degrees F.
2) Mix flour, ginger, baking soda, salt, cinnamon, and nutmeg until blended.
3) Beat butter and both sugars in a large (mixer) bowl on high speed until fluffy. Add egg and vanilla and beat until blended. On low speed, gradually add flour mixture, beating until blended. Fold (gently stir) in oats, raisins, and pecans.
4) Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Flatten cookies with the bottom of a glass dipped in topping mixture.
5) Bake 8 - 10 minutes or until medium brown. Cool on cookie sheet on a wire rack 1 minute before removing rack to cool completely.
Make 24 cookies *(I always seem to get 36).

TO MAKE THIS RECIPE VEGAN:
- Use margarine instead of butter
- Use egg replacer instead of egg. Just check out the one you use and make enough to replace one egg.
- Angela doesn't like raisins so she used vegan chocolate chips... MMMMM!



If you would like some cookie baking tips, you can see this post. Enjoy!

4 comments:

muffintopdesigns said...

oh YUM.

feel free to send some my way!!!! :)

xoxoxoox

Ameda said...
This comment has been removed by a blog administrator.
angela said...

i made these today using vegan ingredients and chocolate chips instead of raisins...they're pretty good...although i am more a fan of chewy oatmeal cookies.

Tiffany Teske said...

Hey Ang :) Thanks for the comment. I just have to say that the first couple times I made these, I think that I baked them a wee bit too long, because they were very crispy. But, the last few times I have made them they have been very chewy...