Chewy Ginger Oats Cookies

Olivia Homecook
by Olivia Homecook
15 Cookies
38 min

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.


More more recipe ideas please visit my IG: olivia_homecook

chewy ginger oats cookies
Chewy Ginger Oats Cookies
Recipe details
  • 15  Cookies
  • Prep time: 20 Minutes Cook time: 18 Minutes Total time: 38 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
  • 1 cup or 130 g all-purpose flour
  • 1½ cups or 135 g traditional rolled oats
  • ½ cup or 100 g caster sugar
  • ¾ cup or 75 g desiccated coconut
  • 100 grams chopped crystallized candied ginger
  • 125g unsalted butter, chopped
  • 2 tbsp golden syrup or honey
  • 1 tsp bicarbonate of soda
  • 2 tablespoons boiling water
Instructions
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.
Comments
  • Barb Van Dusen Butler Barb Van Dusen Butler on Feb 01, 2021

    I didn’t have actual crystallized ginger so I used fresh ginger cut into tiny cubes that I boiled in sugar water (to make ginger syrup) and used those instead. Maybe crystallized ginger is stronger (although eaten alone these packed a punch) so I was expecting more “zing” from these cookies. BTW the paper to line the cookie sheet proved unnecessary and only made the cookies harder to get off the cookie sheet.
Next
About Privacy Terms Guidelines Support Advertise
© 2022  Foodtalkdaily.com