Ginger, raisin and oat cookies

The problem I have with the cookie dough is that I'm lazy to make tem with a spoon. Really lazy. 
So, normally, I don´t make it.
I had seen on other blogs that they use an ice cream scoop to make cookies.


And the idea is good, but when I look at the spoons we have, in Buenos Aires, in only one size, seem very large. The cookies are rather big cookies.

But, obviously there is a but in this story, the spoon to make balls of potato (the famous potato noisette), or melon, has an interesting size.

 

And I tried. The issue was to remove the mass from the concavity, because it doesn´t come out easy. But dipping the spoon in sugar, could be a solution. And it was. 

If we dip the spoon in the sugar, take a portion of the cookie dough and press it against the side of the bowl, we can remove it with the tip of the fingers.

 

In addition, sugar gives a crisp to the surface which is good. We won´t have large cookies, these are rather small, bite size, so the raisins are chopped small, so they are well distributed.

Is it a crazy idea? Perhaps, but it works. I'm going to use it again.

Ginger, raisins and oat cookies
Common sugar 75 g
Butter 75 g (unsalted)
Fresh ginger, grated 1 tsp
Egg 1
Pastry flour 80 g
Rolled oats 45 g
Baking powder 1/2 tsp
Salt, pinch
Raisins 30 g

Yield 45 cookies

- Mix soft butter with sugar
- Add the ginger, egg and mix
- Chop the raisins
- Mix flour, baking powder, salt and oats, and add to the butter mixture
- Add raisins and mix to homogenize
- Refrigerate for 1 hour
- Preheat oven to 180°C for 15 minutes, and butter and flour a baking pan
- With the new cookie spoon, make the cookies as I said previously
- Place on pan and repeat until end
- Cook for 8-10 minutes, or when the cookie base is browned
- Cool and store in airtight container