Double Ginger Oatmeal Cookies
From jo_jo_ba 14 years ago
- 14 minutes to make
- Serves 36
Inspired by a post on Baking Bites for an equally delicious sounding oatmeal streusel cookie (http://bakingbites.com/2009/0 1/oatmeal-streusel-cookies/), I made these gingery, chewy cookies for a teacher of mine with morning sickness.
Ingredients
- 2 tbsp ground flaxseed shopping list
- ¼ cup hot water shopping list
- ¾ cup all purpose flour shopping list
- ½ cup whole wheat flour shopping list
- ½ tsp baking powder shopping list
- ½ tsp baking soda shopping list
- ½ tsp salt (omit if using salted butter) shopping list
- 1 tsp ground ginger shopping list
- ¾ cup butter (I used salted), softened shopping list
- 1 cup sugar shopping list
- ½ cup demerara sugar shopping list
- 1 egg shopping list
- 2 tsp vanilla shopping list
- 1 tbsp grated fresh ginger shopping list
- 2 ½ cups rolled oats (not instant) shopping list
How to make it
- Preheat oven to 350F. Line baking sheets with parchment paper.
- In a small bowl, whisk together flaxseed and hot water, set aside.
- In another bowl, whisk flours, baking powder, baking soda, salt and ginger. Set aside.
- In a large bowl, cream together butter and sugars until light.
- Beat in egg and flaxseed mixture, followed by the vanilla and fresh ginger.
- Gently stir in flour mixture, followed by oats.
- Cover and chill 12 hours (overnight).
- Bake for 12-14 minutes.
- Let cool on a baking sheet for 5-6 minutes, move to a wire rack to cool completely
People Who Like This Dish 3
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