I love oatmeal cookies. But, instead of making just regular oatmeal cookies, I decided to spice mine up. These blue ribbon Ginger-Chocolate Chip Oatmeal Cookies are filled warm spices and the spicy heat of crystalized ginger. Then, for a little sweetness, I added milk chocolate chips.
These yummy cookies are soft and chewy with just the perfect combination of sweet and spicy.
1 cup butter (228 grams)
1 cup dark brown sugar (200 grams)
3/4 cup caster sugar (150 grams)
2 large eggs
1-1/2 teaspoons vanilla extract
2 cups unbleached flour (280 grams)
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups old-fashioned rolled oats (320 grams)
1/2 cup crystallized ginger, chopped (90 grams)
1 cup milk chocolate chips (170 grams)
Preheat oven to 350-degrees F. In a stand mixer on medium-high speed cream together butter and both sugars until light and fluffy (about 3-5 minutes). On medium-low speed add eggs 1 at a time until blended; add vanilla until smooth. In a medium bowl, whisk together flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, baking powder, and salt. On slow speed add flour mixture to butter-sugar mixture until well blended. On slow speed, add oatmeal mixing until combined. Stir in chopped crystalized ginger and milk chocolate chips
Line baking sheets with parchment paper. Using a #40 scooper (1-1/2 Tbsp.) drop cookies on prepared sheets, 2 inches apart. Bake at 350-degrees F., 9 to 12 minutes. Transfer cookies with parchment to wire rack to cool completely. Enjoy!
This recipe makes approx. 48 cookies.