Be prepared for a cookie dough that is rich in butter and two kinds of sugars, complete with oatmeal, raisins, and walnuts. The little secret is the candied ginger. I’ll bet you can’t eat just one!
Yields 48
[ingredients title=”Equipment”]
- Stand up mixer or hand held
- Measuring spoons and cups
- 1 mixing bowl, for eggs (+ 1 extra large bowl if using hand mixer)
- Sifter
- Chef knife
- Rubber spatula
- 2 teaspoons to drop dough, or 1 small ice cream scoop (1/2 t)
- 4 sheet pans
- Regular metal spatular or off-set spatular
- Large cooling rack
[/ingredients]
[ingredients title=”Ingredients”]
- 2 C unsalted butter, softened *
- 2 C dark brown sugar *
- 3 large eggs, beaten
- 1 T vanilla extract
- 2 T Saigon cinnamon
- 1/2 t ginger, ground
- 2 C sugar, white
- 3 C All Purpose flour
- 3 t salt
- 3 t baking soda
- 3 C oatmeal
- 2 C walnut pieces
- 1 C raisins
- 2/3 C candied ginger, chopped
[/ingredients]
Chef Gerrie’s Notes:
* Butter: Make sure you let butter soften prior to creaming with brown sugar.
* Brown sugar: If your brown sugar has gotten hard, just put it in the microwave for a minute or two to soften.
[directions title=”Directions”]
1 Preheat your oven to 350° F.
2 Cream together softened butter and brown sugar * using your mixer. Then add beaten eggs and vanilla.
Creamed butter, brown sugar, eggs, and vanilla.
3 Combine cinnamon, ground ginger, and white sugar and add slowly to creamed mixture.
4 Sift together flour, salt, and baking soda, and slowly add to cookie dough.
Sifted flour, salt, and baking soda.
5 Blend in oatmeal, then stir in walnut pieces, raisins, and candied ginger.
Blending of oatmeal, raisins, and candied ginger
6 Drop rounded teaspoons onto ungreased cookie sheet pans.
Dropped cookie dough
7 Bake for 10-13 minutes. Remove with metal spatular and place on rack to cool until ready to enjoy!
Hot from the oven
