Chewy Ginger Oatmeal Cookies
Chewy Ginger Oatmeal Cookies
If you love oatmeal cookies and chewy ginger cookies then you will LOVE these Chewy Ginger Oatmeal Cookies! This easy recipe makes the most gingery, delicious oatmeal cookie!
Gingery, oaty, chewy, delicious.
That pretty much describes these cookies! With the addition of both fresh and dried ginger, plus molasses, these cookies are everything you expect from a ginger cookie, but in a soft oatmeal cookie. The combo is perfection.
An easy holiday cookie recipe!
If you want a cookie that has all the flavours of the holidays and is easy to make, these ginger oatmeal cookies are perfect! They’re delicious dipped in hot chocolate or with a cup of coffee. So good. TIP! Double the batch and enjoy half now, then freeze half for later for your Christmas cookie trays.
Ginger Oatmeal Cookie Recipe Tips
- OATS: I use quick oats for these cookies. You can use old fashioned rolled oats, but they create a different texture. Cookies with the old fashioned oats make a chunkier cookie, and cookies with the instant oats make a more chewy cookie.
- GINGER: This recipe uses both ground ginger and minced fresh ginger, make sure to use both! These are the key ingredients to the most flavourful ginger cookie.
- MOLASSES: Use light or fancy molasses, DO NOT use blackstrap molasses as it’s too bitter.
- COOKING TIME: Bake these cookies for 10 to 12 minutes. The less time (10 minutes) the more chewy they will be. The long the time (12 minutes or more) the more crunchy they will be.
- STORAGE: Keep in an airtight container.
- FREEZING: These cookies freeze well. Store in an airtight container or freezer bag for up to 2 months.
Shaping the cookies for baking:
These are a drop cookie, but they can also be shaped so they bake into perfectly round cookies. Here’s how I like to shape them before baking:
Chewy Ginger Oatmeal Cookies
Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp fancy molasses
- 1 tbsp finely minced fresh ginger
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 1/2 cups quick oats
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 salt
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper. Set aside.
- Using a stand mixer combine the butter and brown sugar until creamy.1/2 cup butter, 1 cup brown sugar
- Add the egg. Mix well.1 large egg
- Add the vanilla, molasses, minced fresh ginger, ground ginger and cinnamon. Mix until creamy and smooth.1/2 tsp vanilla extract, 2 tbsp fancy molasses, 1 tbsp finely minced fresh ginger, 1 tsp ground ginger, 1 tsp ground cinnamon
- In a separate bowl whisk together the oats, flour, baking soda, baking powder and salt.1 1/2 cups quick oats, 1 cup all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 salt
- Add the dry ingredient to the butter mixture and combine.
- Shape the cookie dough into 1 1/2 inch balls and place them on a parchment lined baking sheet. Lightly press down the tops (see tips above for shaping).
- Place on the prepared baking sheet, 8 balls at a time evenly spread out.
- Bake for 10 to 12 minutes (the less time, the more chewy they will be).
- Let cool on a wire baking rack.
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