These have powdered ginger as their spice, and chopped
crystallised ginger pieces as their 'extra ingredient'
250g softened butter
250g granulated sugar (use white or golden)
1 teaspoon vanilla extract (not essence)
1 egg
4 tablespoons milk
125g self raising flour
¾ teaspoon salt
1 teaspoon spice (mixed, ginger or cinnamon)
300g rolled oats (the ones you use for porridge, but not quick cook ones)
Extra ingredients of your choice (see below)
Pre-heat the oven to 180C.
In a very large mixing bowl, cream the butter, sugar and vanilla. Into another bowl, sieve the flour, salt and spices. Add half the flour, then the egg, then the rest of the flour, to the creamed butter and sugar, stirring to mix at each stage.
Gradually add in the oats, stirring all the time. I know it looks like they won’t all go in, but they will. Have a five minute break, to let the pain in your stirring arm subside. Add any extra ingredients and combine.
Drop tablespoon-sized blobs onto greased baking sheets (or use baking parchment), leaving space between the cookies as they’ll spread. If the mixture is very stiff, just push the cookies down a bit with your finger.
Bake for 12-15 minutes, until golden.
The extra ingredients might include any or more of; chocolate chips, chopped cherries, desiccated (or grated fresh) coconut, crystallised ginger pieces, sultanas, jelly tots, smarties, chopped nuts...
One of my favourites is 200g of desiccated coconut and a squeeze of runny honey.
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