These cookies are delicious. They are actually Nathan’s favorite I think. He is a fan of oatmeal raisin cookies and these are just fancy oatmeal raisin cookies. I have received many compliments from these cookies (and I am not gloating here since they are not my own original recipe, I can just follow a recipe well). One person from the bike shop that I frequently bring baked goods to said his grandma makes the best oatmeal raisin cookies but these may be better. If you like oatmeal raisin cookies you need to make these. Even if you aren’t a fan of oatmeal raisin cookies you still need to make them because you will like these. (I am not a huge fan but these are, again, delicious).
Also, this recipe is great for 4 reasons.
Reason 1: one bowl is all you need.
Reason 2: NO mixer needed!
Reason 3: the recipe makes A LOT of cookies. Like 40 or so.
Reason 4: They are delicious!
Ginger-Oatmeal Sorghum Cookies
4 c. flour
1 T baking soda
1 1/2 t salt
4 c. uncooked quick-cooking oats
1 1/2 raisins
1 1/4 c. sugar
1 1/4 t ground ginger
1 c. butter, melted
1 c. sorghum*
1 c. chopped walnuts
2 T hot water
2 large eggs, slightly beaten
1/2 c. sugar
Combine first seven ingredients in a large bowl; add butter and next 4 ingredients, stirring until blended.
Roll dough into balls. Roll in 1/2 c. sugar. Place 2 inches apart on lightly greased baking sheets; flatten each ball to 1/2 inch thickness.
Bake at 375 degrees for 10-12 minutes or until lightly browned.
*in place of sorghum I have used molasses
Recipe from Southern Living (the best cookbook ever)