Recipe by Juenessa
These chewy oatmeal cookies are spicy with ginger and not too sweet. Look for candied ginger that's cut into cubes and is not dusted with sugar — it'll be more tender and easier to chop.
- 3 cups old fashioned oats
- 1 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 1⁄4 cups packed brown sugar
- 1 large egg
- 1⁄4 cup honey
- 2 teaspoons pure vanilla extract
- 6 ounces semisweet chocolate, coarsely chopped (60 to 65 percent cocoa)
- 1 cup crystallized ginger, finely chopped
Directions See How It's Made
- Arrange racks in upper and lower thirds of oven and preheat to 375°F
- Line 2 large baking sheets with parchment paper.
- In food processor, combine oats, all-purpose flour, whole-wheat flour, salt, and baking soda.
- Pulse until oats are coarsely chopped, about 6 (1-second) pulses.
- Set aside.
- Using electric mixer at high speed, beat butter and brown sugar until fluffy, 2 to 3 minutes.
- Add egg, honey, and vanilla and beat until smooth, about 1 minute.
- Add oat mixture and mix at low speed just until incorporated.
- Stir in chocolate and ginger.
- Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
- Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 14 to 16 minutes.
- Cool on sheets 3 minutes, then transfer to racks to cool completely.
- Continue making cookies with remaining dough and cooled sheets.
- Transportation tips: To keep them fresh, pack the cookies in covered containers with waxed paper between each layer.
- If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.