Categories: Cookies
Ingredients
- 1 and 1/4 cups white sugar
- 1 teaspoon salt
- 1 and 1/2 teaspoons baking soda
- 1 and 1/2 teaspoons ground ginger
- 1 cup light molasses )
- 2 beaten eggs
- 1 cup salted butter, melted
- 2 Tablespoons hot water
- 4 cups quick-cooking oatmeal
- 4 cups all-purpose flour
- 1 and 1/2 cups raisins
- 1 cup chopped nuts
- approximately 1/2 cup white sugar for a topping
Directions
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Do NOT preheat oven yet—this cookie dough needs to chill.
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Put the sugar in the bottom of the bowl of your mixer and turn it on LOW speed.
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Add the salt, baking soda, and ground ginger. Mix them in thoroughly.
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Now add the cup of light molasses. Keep mixing until everything is thoroughly blended.
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Add the beaten eggs. Mix until they’re well incorporated.
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Melt the butter, either on the stovetop in a small saucepan, or in a microwave-safe bowl on HIGH for 90 seconds in the microwave.
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Add the melted butter to the your bowl and mix it in.
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Add the 2 Tablespoons of hot water to your bowl and mix it in.
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With your mixer still on LOW speed, add the oatmeal in one cup increments, making sure to mix after each addition.
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With the mixer still on LOW speed, add the flour in one cup increments, making sure to mix after each addition.
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Add the raisins and mix them in.
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Finally, add the nuts and mix thoroughly.
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Remove the bowl from the mixer and give it a final stir by hand. This dough will be fairly thick.
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Cover the cookie dough with plastic wrap and put the mixer bowl in the refrigerator for an hour. This dough will be easier to work with if it’s chilled.
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There are THREE ways to bake these cookies.
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Divide the chilled dough in half. Put one half in the refrigerator and round the other half into a big ball.
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Sprinkle your breadboard with flour. Set the dough ball in the center and flatten it with your palms.
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Sprinkle the top of the flattened dough ball with flour.
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With a rolling pin, roll out the cookie dough to 1/4 inch thick. Cut the dough into 3 and a half inch circles with a round cookie cutter.
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Place the round cutouts on a greased cookie sheet leaving 2 to 3 inches between the cookies. A standard-size cookie sheet will hold 6 cookies of this size.
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Brush the tops of the cookies with water and sprinkle them with sugar.
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Bake at 375 degrees F. for 9 to 10 minutes or until slightly brown around the edges.
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Remove the cookies from the oven, leave them on the cookie sheet for a minute or so, and then remove them to a wire rack.
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Cool the cookies completely and then store them in a tightly covered container or cookie jar.