Oatmeal cookies with raisins and ginger

Ingredients for 1 servings:

• 120 g butter, soft
• 80 g cane sugar
• 1 egg(s), size L
• 85 g flour
• 150 g oat flakes, fine
• ½ tsp baking soda
• 1 tsp vanilla extract
• ½ tsp cinnamon powder
• 1 pinch of nutmeg
• 1 piece(s) of ginger root, approx. 2 cm
• 1 pinch of sea salt
• 60 g raisins
• 60 g walnuts

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 23 minutes

Spiced Oatmeal Raisin Cookies

Preheat the oven to 175°C fan/convection oven. Chop the walnuts into small pieces. Peel the piece of ginger and chop it finely. I always use a piece of ginger about 2 cm long, which gives it a subtle, less overpowering ginger flavor, but you can use more or less depending on your taste. Cream the butter and sugar with the beaters of a hand mixer until light and fluffy. Add the egg and vanilla extract and continue mixing on high. Add the cinnamon, nutmeg, sea salt, and ginger and mix. Finally, carefully stir in the flour, baking soda, oats, raisins, and walnuts on low speed until well combined, kneading a little more with your hands if necessary. Using a tablespoon, place small heaps of dough onto a baking sheet lined with parchment paper and flatten slightly. Bake in the oven for 8-10 minutes. The cookies should still be nice and soft. After baking, let them rest on the baking sheet for a few minutes, then cool completely on a wire rack. For me, the recipe always yields about 34 pieces.