Mmmm… Cookies! While breakfast may be the most important meal of the day… for some of us, an afternoon cookie break comes in a close second. The classics (chocolate chip, oatmeal raisin, etc.) are always popular, but sometimes you need to shake things up just a little bit. These Ginger Oatmeal Cookies do just that… a chewy cookie with subtle ginger flavor that lets the earthiness of the oatmeal shine. A couple of things to note about the recipe… this makes a BIG batch of cookies, so if you want to make up the whole batch using a mixer, a stand mixer is the way to go… and the recipe itself is a little unconventional (you add some extra melted butter at the end) so don’t be surprised!
For a pdf of the recipe, click here: Little River Bed and Breakfast – Ginger Oatmeal Cookies.
Ginger Oatmeal Cookies
Recipe by Paula Fox, Little River Bed and Breakfast, Peterborough, NH
1 cup butter, at room temperature
3/4 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups rolled oats
1 cup crystallized ginger, chopped
1/2 cup butter, melted
Heat oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. Beat room temperature butter, sugars and vanilla in a large bowl on medium speed, until smooth and light, about 1 to 2 minutes. Beat in eggs. Add flour, salt and baking soda and mix on low speed until blended. Add rolled oats and chopped crystallized ginger. With mixer running on low, drizzle in melted butter and mix until fully combined. Drop dough by tablespoonfuls onto prepared baking sheets. Bake at 350 F for 10 to 12 minutes or until cookies are lightly browned on the edges.
Makes about 6 dozen cookies.
And here are just a few photos to help you in your cookie quest…