recipe: chewy oatmeal raisin ginger cookies

This is quite possibly the best batch of oatmeal cookies I’ve ever made.  They are chewy and moist with a lot of great flavor.  I got this recipe from All Recipes but altered a couple of ingredients and skipped the step where they tell you to press them down with a sugared fork.

IMG_20140607_174013copyHere’s my rendition of the recipe and directions …


– 1 cup of butter, softened (at room temperature if you can)
– 1 cup of granulated sugar
– 1 cup of packed brown sugar
– 2 eggs
– 1 teaspoon of vanilla extract
– 2 cups of all-purpose flour
– 1 teaspoon of baking soda
– 1 teaspoon of salt
– 1 teaspoon of cinnamon
– 1/2 teaspoon of ground ginger
– 1 cup of golden raisins
– 1/2 cup of roasted pumpkin seeds (pepitas)
– 3 cups of quick cooking oats


1. In a medium bowl, cream together the butter, granulated sugar, and brown sugar (I did it by hand but you can certainly use a mixer).

2. Beat in eggs one at a time, then stir in vanilla.

3. Add the flour, baking soda, salt, ginger, cinnamon, raisins, and pumpkin seeds and mix well.

4. Add the oats then cover with plastic wrap (or just a dishtowel on top), and chill the dough for at least one hour.

5. Preheat the oven to 375 degrees.  Line baking sheets with parchment paper for easy clean up later.

6. Use an ice cream scoop or shape dough into about 1.25″ size balls and place them about 2 inches apart on the pan.  Smoosh them down slightly with your hands.

7. Bake for 8-10 minutes or just until they start to turn golden brown on the edges.  Allow them to cool for a couple of minutes on the baking sheet before transferring them to a wire rack to cool completely.

And my apologies for the lack of a finished product photo to share here!  Between being eaten at a birthday party, by visitors, and by my husband I heard glowing reviews about them being quite delicious.  I liked the texture that the pepitas gives the cookie but they seriously do stay soft and chewy even a couple of days later.  I used the ground ginger simply because I ran out of ground cinnamon when I went to make the cookies, plus I really like how ginger adds just a little bit of a kick to things and have been using it a lot lately.  Enjoy!


4 thoughts on “recipe: chewy oatmeal raisin ginger cookies

  1. I was just trying to think of how to use up some oatmeal, now that the weather is not so conducive to hot oatmeal for breakfast! The ginger hit sounds quite dee-lish, and the roasted pumpkin seeds will add a different flavor and some fiber and protein! Yum!

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