Prep 10 mins
Cook 10 mins
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
- 118.29 ml unsalted butter, softened
- 118.29 ml brown sugar
- 118.29 ml granulated sugar
- 14.79 ml grated fresh ginger (can use a little more for more ginger flavor)
- 14.79 ml grated lemon zest
- 4.92 ml vanilla extract (or use lemon extract or juicce for more lemon flavor)
- 1 egg
- 236.59 ml all-purpose flour (I use 1/4 cup of whole wheat flour and 3/4 cup all purpose flour)
- 2.46 ml baking powder
- 2.46 ml baking soda
- 2.46 ml ground cinnamon
- 2.46 ml salt
- 236.59 ml old fashioned oats
- 118.29 ml chopped pecans (if you don't want to use nuts, add craisins, raisins, or your favorite dried fruit cut up)
- 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.
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.
These cookies are easy to do and they have a wonderful flavor. The ginger, lemon and oatmeal taste great all together. I used lemon juice instead of vanilla like you suggested. And I used raisins. Thanks Sharon :) Made for PRMR tag game