Time 25m Yield about 1-1/2 dozen. Number Of Ingredients 12 Steps:
Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours., Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.
Time 1h30m Yield 36 cookies Number Of Ingredients 16 Steps:
Sift together the flour, baking powder and baking soda. Set mix aside. Beat the butter, both sugars, ginger, cinnamon, salt, and cayenne in a bowl until light and fluffy. Beat in the eggs, one at a time,and then add the milk and vanilla. Add the 1/2 flour mixture & mix. Add the rest of the flour and mix just until incorporated. Stir in the oats and raisins. Chill dough for at least 2 hours before baking. (if you can). Preheat the oven to 325°F. Line baking sheet with parchment paper. Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheet. Slightly flatten each ball (fingers or fork - cook’s choice). Sprinkle the tops with chopped candied ginger, if desired (I don’t). Bake the cookies until lightly golden brown, about 15 minutes. Place on cooling racks to cool crispier.
