Ginger Oatmeal Raisin Cookies
Soft, chewy, and bursting with cozy, spiced flavors, these Ginger Oatmeal Raisin Cookies put a delicious twist on a classic treat. Featuring the warm combination of ground cinnamon, ground ginger, and freshly grated ginger, these cookies deliver layers of rich, aromatic depth in every bite. Packed with hearty rolled oats and sweet, chewy raisins, they strike the perfect balance of texture and flavor. With just 15 minutes of prep time and quick baking, these cookies are an easy yet wholesome option for any occasion. Pair them with a warm cup of tea or enjoy straight out of the cookie jar—this recipe is sure to become a new favorite. Perfect for cookie lovers and oatmeal raisin fans alike, these spiced cookies are as comforting as they are irresistible!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 50 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 130 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon Fresh ginger (grated)
- 0.5 teaspoon Salt
- 150 grams Rolled oats
- 120 grams Raisins
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract, followed by the grated fresh ginger, until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Gently fold in the rolled oats and raisins until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop scoops of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 2015 mg | 88% | |
| Total Carbohydrate | 495.5 g | 180% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 274.9 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 377 mg | 29% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2002 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
