I have always enjoyed oatmeal cookies, but often thought that they were missing that little extra something. For this recipe I added in ground ginger and ground clove. Everyone who has tried them loves the dimension the extra spices give the cookies.
Einkorn Flour has more protein and lower gluten levels than traditional wheat flour. Click here to learn more on why Einkorn Flour is a great ancient grain to add to your diet.
- If you add more ginger and clove to the batter the cookies will take on that distinctive ginger snap flavor.
- If you want a more dominate cinnamon flavor, reduce the clove and ginger or remove completely from your cookies.
- ½ cup butter + 3 tbsp, softened
- ¾ cup brown sugar firmly packed
- ½ cup sugar
- 2 eggs
- 2 cups Einkorn Flour
- 3 cups oatmeal
- 1 tsp vanilla
- ½ tsp almond extract (optional)
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼-1/2 tsp ground clove
- ½ – 1 tsp ground ginger
- ½ tsp salt
- 1 cup raisins
- Preheat oven to 350F
- In large bowl beat sugar and sugar until creamy.
- Add eggs, vanilla, almond extract, and spices. Beat until incorporated.
- Add flour and mix well.
- Add oatmeal and mix well.
- Stir in raisins.
Drop onto ungreased cookie sheet. Press flat. I am using a little less butter in this recipe and the cookies may not spread out as much as some cookie recipes.
Bake 9-13 minutes or until light golden brown. Transfer to a wire rack to cool.