Ginger Molasses Spice Cookie With Pecans, Raisins & Espresso

1. 1

   Line 4 half sheet pans with parchment. In a large mixing bowl, whisk together the flour, oats, ground candied ginger, cinnamon, allspice, ground ginger, espresso powder, baking soda and salt. Set aside.

2. 2

   With a stand mixer on medium speed, beat the butter and sugar until fluffy, about 2 minutes.

3. 3

   On low speed add the flour mixture and beat just until a dough forms, about 1 minute. Add the pecans and raisins and beat just until mixed in. Refrigerate the dough for 1 hour to firm up.

4. 4

   Preheat the oven to 350 degrees. Add the turbinado or Demerara sugar to a small bowl. Form the dough with a 1 tablespoon cookie scoop into balls and then roll in the sugar mixture. Evenly space 8 to each cookie sheet and bake 2 sheets at a time for 10-14 minutes depending on how soft or crisp you like your cookies. Shorter bake time will make a softer cookie, longer a crisper cookie. Cool in the pan for 15 minutes or until firm. Cool completely before storage at room temperature covered in a cookie jar.

* Per serving · 4 servings · Values may vary.