Oatmeal Ginger Chocolate Chunk Cookies Recipe

Oatmeal Ginger Chocolate Chunk Cookies Recipe

Oatmeal Ginger Chocolate Chunk Cookies


3 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
2 sticks (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
1 cup crystallized ginger, finely chopped


Preheat oven to 375F.

Place rolled oats, all purpose flour, whole wheat flour, salt and soda in a food processor and pulse until the oats are coarsely chopped. This took me six or seven one second pulses. Set aside. Cream the butter and brown sugar in an electric mixer until fluffy, then mix in the egg, honey, and vanilla. Once the everything is mixed together, add in the oat mixture and mix on a slow speed just until combined. Don’t overmix or the cookies will get tough. Add the chocolate and ginger and mix by hand until combined.

Drop rounded tablespoons of the cookie dough onto parchment lined baking sheets, about two inches apart (they won’t expand much). Bake for a total of 14-16 minutes, rotating sheets halfway through. Edges should be crisp and brown and the middles still soft. Cool for several minutes on the trays, then transfer to wax paper-covered dish towels to cool completely.

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