Zutaten für Ginger Oatmeal Raisin Cookies
- All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Unsalted Butter
- Light Brown Sugar
- Sugar
- Chopped candied ginger (optional)
- Ground Cinnamon
- 1/2 teaspoon salt
- Cayenne Pepper
- 2 large eggs
- Whole Milk
- Vanilla Extract
- Rolled Oats
- 1 cup raisins
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Zubereitung von Ginger Oatmeal Raisin Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon baking powder. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy. Beat in 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper.
- Beat in 2 large eggs, one at a time, then stir in 1/2 cup milk and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do this in two additions; add half the flour mixture, mix, then add the remaining flour and mix until just combined.
- Stir in 2 cups rolled oats and 1 cup raisins.
- Cover the dough and chill for at least 2 hours (or up to overnight) for best results.
- Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie. Slightly flatten each ball.
- Sprinkle with chopped candied ginger (optional).
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
39g
Fat
16g
Carbs
5g
