Recipe by Sharon123
I saw this on Ten Dollar Dinners and it sounded delish. I have it on the menu to make and didn't want to lose it, so posting it here. The flavor is bright and the cookies are soft and chewy. I hope you enjoy, it has rave reviews on the foodnetwork site. You can use smaller scoops to make 30 intead of 15 cookies. One reviewer made these dairy and gluten free by substituting coconut oil (@ room temp coconut oil is in its solid form, in place of butter; adds natural sweetness, eliminates all the cholesterol, All Purpose Gluten Free Flour, and adding 1/4 tsp Xanthan Gum per 1c flour (helps ingredients bind as would gluten. She baked them in a convection oven at 350 degrees for 9 minutes. Recipe courtesy Melissa d'Arabian, Episode: Wallet Friendly Wraps
Top Review by missyinedmonds
These are so easy to make and turned out crisp and delicious. I will add more ginger next time I make these, we like lots of gingery flavor and these were a little light on the ginger for our taste. Otherwise I wouldn't change a thing.
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup brown sugar
- 1⁄2 cup granulated sugar
- 1 tablespoon grated fresh ginger (can use a little more for more ginger flavor)
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract (or use lemon extract or juicce for more lemon flavor)
- 1 egg
- 1 cup all-purpose flour (I use 1/4 cup of whole wheat flour and 3/4 cup all purpose flour)
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 1 cup old fashioned oats
- 1⁄2 cup chopped pecans (if you don't want to use nuts, add craisins, raisins, or your favorite dried fruit cut up)
Directions See How It's Made
- Preheat the oven to 375 degrees F.
- Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. They tend to spread out so do give them room. Let cool 2 minutes, and then remove from the baking sheets.