Chewy Ginger Oats Cookies
What are the first things that come to your mind when you think of oats...Well, if boring was one of those, these oat cookies will hopefully prove otherwise!
Nutty, sweet, buttery, and with an undertone of gentle, gingery spiciness, the things mentioned are but some of a few ways to describe these cookies.
The fibre-filled cookies are not only tasty, they also fulfill the looks-department with their rustic, golden-ness, and they are super easy to make.
You're able to store them in a sealed container for up to 10 days outside at room temperature, and longer when stored in the fridge.
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- 15 Cookies
- Prep time: 20 Minutes|Cook time: 18 Minutes|Total time: 38 Minutes
- Preheat the oven at 325°F or 160°C. Prepare the baking trays lined with baking sheet.
- In a large bowl add flour, oats, sugar, candied ginger and coconut.
- In a small saucepan melt butter and syrup/honey over a medium heat. Remove pan from the heat.
- In a small heatproof bowl dissolve soda in hot water. Immediately stir into the butter mixture until combined.
- Pour butter mixture over oat mixture. Mix well. Roll 2 level tablespoons of the cookie dough into balls. Place about 5cm apart on prepared trays. Slightly flatten with fingertips.
- Cook in the oven for about 15-18 minutes or until golden brown.
- Take out from the oven and let the cookies rest for 5 minutes on the baking sheet before transferring them to a cooling rack.