Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
I feel sorry for my office as I am that guy in the office that kills weight watchers. Two days ago, I brought in Pumpkin Chocolate Chip Cookies and I will be following that with 2 cookie classics. Ginger snaps and oatmeal raisin cookies. The ginger snaps allowed me to finish up a jar of molasses and also helps take a good bit out of my ever growing spice collection. Ground ginger, meet your maker. Oatmeal raisin helped finish off a tub of oats and the last of my raisins. A good pantry cleaning night it was.
In a bowl, mix oats with raisins and set aside. In another bowl, mix flour, baking soda, cinnamon and salt. Set aside. In a large mixing bowl, cream butter and sugar with a mixer on low speed. Add eggs one at a time until incorporated and then add vanilla. Once wet ingredients are mixed, slowly add flour mixture. Once dough is formed, mix oats and raisin. Scoop dough onto ungreased cookie sheet or cookie sheet lined with a baking mat. Bake at 375 degrees for 8 to 10 minutes. Cool slightly on cookie sheet 2-3 minutes and then transfer to cooling rack.
In a medium bowl, mix flour, ground ginger, cinnamon, baking soda and salt. Set aside. In a large mixing bowl, cream butter and white sugar with mixer on low speed, add egg, and once it is mixed in, add molasses. Slowly add dry ingredients you previously set aside. Once dough is mixed, scoop dough into tablespoon size scoop and roll into a ball using your hands. Cover ball of dough in white sugar and place on cookie sheet or cookie sheet lined with non stick baking mat. Bake at 350 degrees for 8-10 minutes. Let cool on cookie sheet for 5 minutes before transferring onto cooling rack. Let the holidays explode in your mouth.