Sunday, March 5, 2017
Oatmeal Chocolate Ginger Cookies
I made them last weekend. Even though they have more than a half cup of candied ginger, the cookies are very mellow. Not at all like the candies. It's the oatmeal? Maybe the baking? Did they need more chocolate? Not what I expected. I wasn't sure if I'd keep the recipe when I brought the cookies to a party. And snap! just like that they disappeared.
I've taste-tested a few more and decided to keep the recipe. They're wonderfully chewy, have a nice flavor. Not the hit I had anticipated, but they're interesting. A few things: I used Ghirardelli chocolate chips which are big; I should have chopped them a bit so they were more evenly distributed in the cookies. And I don't care, I'm adding more than ⅓ cup of chocolate next time, too! Some of the candied ginger clumped together; I'll have to make sure they're broken apart. Lastly, the original recipe had several different options for baking the cookies. I will definitely chill them first, because I like fatter cookies.
This is how I made them, but be sure to check out the original post.
Ginger Chocolate Oatmeal Cookies
(adapted from Joy the Baker)
½ cup butter, softened
⅔ cup lightly packed brown sugar
1 large egg
1 tsp vanilla extract
¾ cup flour
heaping ½ tsp baking soda
heaping ½ tsp cinnamon
scant ½ tsp salt
¼ tsp grated nutmeg
1½ cups oats
⅓ - ½ cup chocolate chips
heaping ½ cup coarsely chopped candied ginger
Cream together butter and sugar until light and fluffy. Add the egg and beat for 1 minute, until well incorporated.
In a small bowl whisk together flour, baking soda, cinnamon, salt and nutmeg. Add the dry ingredients all at once to the butter mixture and beat until just incorporated. Use a spatula to stir the oats, chocolate and ginger until thoroughly combined.
Scoop onto a baking sheet. Place racks in the center and upper third of the oven and preheat oven to 350F. Bake cookies for 12 - 14 minutes until golden brown and cooked through. Place on a wire rack to cool.