Ginger Molasses Spice Cookie With Pecans, Raisins & Espresso

• 2 1/4 cups all-purpose flour
• 1/3 cup old fashioned rolled oats
• 1/2 cup candied ginger, finely ground in the food processor with 1/4 cup of this recipes sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon espresso powder
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup unsalted butter, softened, 1- 1/2 sticks
• 1 cup granulated sugar, divided
• 1 large egg
• 1/3 cup molasses
• 1 teaspoon pure vanilla extract
• 1/2 cup coarsely chopped toasted pecans
• 1/4 cup coarsely chopped raisins
• TOPPING:
• 1/2 cup turbinado or Demerara sugar

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

flour, rolled oats, candied ginger, ground cinnamon, ground allspice, ground ginger, espresso powder, baking soda, kosher salt, unsalted butter, sugar, egg, molasses, vanilla, pecans, raisins, turbinado

Taken from food52.com/recipes/81441-ginger-molasses-spice-cookie-with-pecans-raisins-espresso (may not work)