Leftover Cookies

Name: Leftover Cookies
Ingredients: 1-1/2 cup All-purpose Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/4 teaspoons Freshly Grated Nutmeg; 2 sticks Butter; 1 cup Light Brown Sugar; 1 cup White Sugar; 1 teaspoon Grated Ginger (optional); 2 whole Eggs; 1 teaspoon Vanilla Extract; 1-1/2 cup Oats; 1-1/2 cup Leftover Baking Add-ins (I Used Equal Amounts Of Dried Cranberries, Walnuts, And Shredded Coconut); 1/4 cups Raisins (optional)

13 ingredients

4 steps

Ingredients

1-1/2 cup All-purpose Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1/4 teaspoons Freshly Grated Nutmeg
2 sticks Butter
1 cup Light Brown Sugar
1 cup White Sugar
1 teaspoon Grated Ginger (optional)
2 whole Eggs
1 teaspoon Vanilla Extract
1-1/2 cup Oats
1-1/2 cup Leftover Baking Add-ins (I Used Equal Amounts Of Dried Cranberries, Walnuts, And Shredded Coconut)
1/4 cups Raisins (optional)

Directions

1

Preheat oven to 350 degrees. Combine flour, baking powder, salt, and nutmeg in a bowl. Stir with a whisk.
2

In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, stirring after each addition. When you add the second egg, add in the grated ginger and vanilla along with it.
3

Gently stir the dry ingredients into the creamed mixture. When just combined, fold in the remaining ingredients. (Aside from the oats, you can vary all the remaining ingredients according to what your leftovers are. Chocolate chips or any other baking chips would work, too.)
4

On a Silpat-lined cookie sheet, drop tablespoonfuls of dough, about 12 to a sheet. Bake for about 9-11 minutes, until edges are light brown. Leave cookies on the sheet for a few minutes to set, and then transfer to a cooling rack to cool completely.