Categories: Cookies, dessert

Ingredients

• 2 1/4 cups all-purpose flour
• 1/3 cup old fashioned rolled oats
• 1/2 cup candied ginger, finely ground in the food processor with 1/4 cup of this recipes sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon espresso powder
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 3/4 cups unsalted butter, softened, 1- 1/2 sticks
• 1 cup granulated sugar, divided
• 1 large egg
• 1/3 cup molasses
• 1 teaspoon pure vanilla extract
• 1/2 cup coarsely chopped toasted pecans
• 1/4 cup coarsely chopped raisins
• TOPPING:
• 1/2 cup turbinado or Demerara sugar (I used Organic coconut sugar)

Directions

1. Makes 32

2. Prep time: 30 min

3. Cook time: 12-15 min

4. Line 4 half sheet pans with parchment.

5. In a large mixing bowl, whisk together the flour, oats, ground candied ginger, cinnamon, allspice, ground ginger, espresso powder, baking soda and salt. Set aside.

6. With a stand mixer on medium speed, beat the butter and sugar until fluffy, about 2 minutes. Add room temp egg, molasses, vanilla.

7. On low speed add the flour mixture and beat just until a dough forms, about 1 minute. Add the pecans and raisins and beat just until mixed in. Refrigerate the dough for 1 hour to firm up.

8. Preheat the oven to 350 degrees. Add the turbinado or Demerara sugar to a small bowl. Form the dough with a 1 tablespoon cookie scoop into balls and then roll in the sugar mixture. Evenly space 8 to each cookie sheet, top with pecan half, press downh a little inhto center of the ball, and bake 2 sheets at a time for 10-14 minutes depending on how soft or crisp you like your cookies. Shorter bake time will make a softer cookie, longer a crisper cookie. Cool in the pan for 15 minutes or until firm. Cool completely before storage at room temperature covered in a cookie jar.

Email to a friend | Print this recipe | Back