GINGER-LEMON OATMEAL COOKIES
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 20m
Yield 15 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.
GINGER AND OAT BISCUITS
Not too sweet, these everyday biscuits can be easily adapted: you could add a handful of sultanas or sunflower seeds.
Provided by bingylala72
Time 30m
Yield Makes About 15
Number Of Ingredients 6
Steps:
- Preheat oven to 180c. Cover a baking sheet with parchment. In a large saucepan, gently melt the margerine, sugar and golden syrup, stirring all the time. Remove from the heat.
- Add to the pan the flour, oats, ground ginger and any variants, such as a handful of raisins or sunflower seeds. Lightly mix. Put dessertspoons of the mix onto the baking sheet and flatten a little.
- Bake for 15-20 minutes. They'll continue to firm up on a wire rack.
GINGER OAT BISCUITS/COOKIES/WEDGES
Make and share this Ginger Oat Biscuits/Cookies/Wedges recipe from Food.com.
Provided by Delicious Bits
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180c. Line an 8-inch, shallow, round cake tin with baking paper.
- Place butter, syrup, and sugar in a pan over low heat. Cook, stirring, until melted and combined.
- Remove from heat and add oats and salt. Mix together.
- Place mix into pan, press firmly and smooth the surface. Bake until golden brown for approximately 20-25 minutes.
- Leave in the pan until cool enough to handle, then turn out and cut into wedges while still hot. The wedges become quite hard when cooled.
Nutrition Facts : Calories 188.6, Fat 7.5, SaturatedFat 3.9, Cholesterol 15.3, Sodium 91.8, Carbohydrate 27.3, Fiber 2.6, Sugar 9.6, Protein 4.2
GINGERBREAD OATMEAL COOKIES
Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours., Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 210 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 113mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
GINGER-LEMON OATMEAL COOKIES
I saw this on Ten Dollar Dinners and it sounded delish. I have it on the menu to make and didn't want to lose it, so posting it here. The flavor is bright and the cookies are soft and chewy. I hope you enjoy, it has rave reviews on the foodnetwork site. You can use smaller scoops to make 30 intead of 15 cookies. One reviewer made these dairy and gluten free by substituting coconut oil (@ room temp coconut oil is in its solid form, in place of butter; adds natural sweetness, eliminates all the cholesterol, All Purpose Gluten Free Flour, and adding 1/4 tsp Xanthan Gum per 1c flour (helps ingredients bind as would gluten. She baked them in a convection oven at 350 degrees for 9 minutes. Recipe courtesy Melissa d'Arabian, Episode: Wallet Friendly Wraps
Provided by Sharon123
Categories Drop Cookies
Time 20m
Yield 15-30 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. They tend to spread out so do give them room. Let cool 2 minutes, and then remove from the baking sheets.
OATMEAL GINGERSNAPS
I always get compliments on these delicious chewy cookies. The spicy aroma fills my kitchen when they're baking and never fails to set a warm holiday mood. -Sherry Harke, South Bend, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar. , Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 46mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT GINGER OATMEAL RAISIN COOKIES
A very dense cookie with the spiciness of fresh ginger to make a good cookie for snack time or lunch.
Provided by Cheerios
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, baking powder, and baking soda together in a bowl. Mix ginger and lemon juice together in a separate bowl.
- Beat butter and sugar together in a bowl until smooth and creamy; add egg and beat until light and creamy. Stir oats, coconut, raisins, and ginger mixture into creamed butter mixture until well mixed. Add flour mixture to butter-oats mixture and stir until dough is well mixed. Spoon dough onto the prepared baking sheet about 2 inches apart.
- Bake in the preheated oven until cookies are lightly golden brown, about 10 minutes. Cool cookies in a wire rack.
Nutrition Facts : Calories 143 calories, Carbohydrate 22.2 g, Cholesterol 25.7 mg, Fat 5.5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 110.1 mg, Sugar 9.5 g
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