These cookies were the first cookies that I made in our tiny apartment on Lake St. when we were first married over twelve years ago. I still continue to make them every year when the weather turns cold. Today, even though the weather was over 70 degrees, it just seemed like the right cookie to make. Maybe it's because it's the first weekend in over twenty years that we didn't head to Fly Creek with my dad. And that makes me both sad and nostalgic.
Over the years, I've tweaked the recipe a bit - changing or omitting the nuts (V, they are just as good without walnuts!), replacing the raisins with dried cranberries, using a smaller scoop for smaller cookies, etc. - but here's the original, from Martha Stewart Living.
You need:
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
2 large eggs, lightly beaten
1 bag (12 ounces) semisweet chocolate chips
1 1/2 cups old-fashioned rolled oats
1 cup raisins
1 cup (5 ounces) chopped walnuts
Heat oven to 350 degrees. Line baking sheet with a Silpat. Sift together flour, cinnamon, baking soda, baking powder, ginger, and salt in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs and mix until fully incorporated. Add the flour mixture, one cup at a time, beating on low speed until dough comes together. Remove bowl from mixer. Using a wooden spoon, stir in chocolate chips, oats, raisins, and walnuts.
Using a 2-inch ice cream scoop, drop dough onto prepared baking sheet, about 3 inches apart. Bake until firm, 15 to 18 minutes. Transfer baking sheets to a wire rack to cool for 5 minutes before transferring cookies to wire rack to cool completely. Repeat with remaining dough.
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