These cookies are so delicious… soft, chewy, and molasses-y. And they are spiced just right with ginger, cinnamon, and cloves.
This makes about 7 dozen good-sized cookies (2½ inches in diameter).
These are my husband’s favourite cookies. If I make a different kind of cookie, he will ask if I am going to make these ones too. Sometimes I do; it leaves more of the other cookies for the rest of us.
Ginger Oatmeal Cookies
- 1½ c. butter or margarine (I use margarine)
- 1½ c. white sugar
- ½ c. molasses
- 3 eggs
- 3⅓ c. flour
- 4½ tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1½ tsp, ground cloves or ground allspice (or a combination totalling 1½ tsp.)
- 1¼ c. California seedless raisins (optional)
- 4 c. rolled oats (I use quick-cooking, but regular would be fine too.)
- 3 tbsp. water, as needed
- Turn the oven on to 350°F (175°C) to preheat. (I usually wait until the mixing is almost done before turning on the oven, just to save on electricity. Of course, this often means that I forget until it’s all done, and then I have to wait a few minutes for the oven to heat to the correct temperature!)
- Make sure the butter is soft. Let it sit on the counter for a couple of hours before you need it. (You can soften it in the microwave if you’re careful, but don’t melt it.)
- Cream butter and sugar together until mixed.
- Add molasses and eggs. Beat until smooth, about 2 minutes.
- Mix the dry ingredients, including spices, together in a bowl.
- Add dry ingredients to the creamed mixture. You can add it all at once, but make sure you mix it slowly so the flour doesn’t go flying all over the place. If your beater doesn’t have a ‘really slow’ setting, you may have to start mixing it with a spoon or spatula. Beat until thoroughly mixed, another 2 minutes.
- If you have forgotten until now, turn the oven on to preheat.
- Add the raisins, if using, and mix in. Note: The cookies are delicious with or without raisins. Only use the dark, chewy, California seedless raisins or equivalent. They make the cookies even more chewy. The fat, juicy Sultana (or golden) raisins would not be good in these (well, I don’t like Sultana’s in anything!).
- Add the rolled oats, and continue beating until thoroughly mixed. You may have to resort to mixing by hand with a wooden spoon, or even your bare, impeccably clean hands.
- As you are mixing in the rolled oats, if the dough is a little bit crumbly, add 3 tbsp. of water and keep mixing. The dough should be somewhat sticky at this point.
- Lightly grease cookie sheets or line with parchment paper. Note: You can reuse the parchment paper for the same batch of cookies.
- Drop cookies using two spoons, leaving about an inch of space on all sides for them to expand. You can shape them a little bit with a spoon or your fingers, but don’t push them down too much. They will spread out on their own..
- Make sure the oven is at the required temperature of 350°F (175°C).
- Bake cookies for about 9 minutes. They may still look soft, but take them out anyway. Let them cool for about 6 minutes on the pan. This lets them set up while cooking a little bit more before taking them off the cookie sheet.
- Remove from the cookie sheet and let cool completely on the counter or on wire racks.
‘Til next time…From Your Mom