Best 2 Oatmeal Cookies With Chocolate Chunks And Candied Ginger Recipes

Indulge in the delightful harmony of flavors with our tantalizing Oatmeal Cookies with Chocolate Chunks and Candied Ginger recipe. These cookies are an exquisite blend of chewy oats, rich chocolate chunks, and the zesty kick of candied ginger. Every bite is a journey through a symphony of textures and tastes, leaving you craving more.

Alongside this classic recipe, we present two equally enticing variations: Oatmeal Raisin Cookies and Oatmeal Cranberry Cookies. The Oatmeal Raisin Cookies offer a nostalgic twist with plump, juicy raisins, while the Oatmeal Cranberry Cookies introduce a tart and tangy burst of flavor with dried cranberries. Each variation promises a unique experience, catering to different taste preferences.

Whether you're a seasoned baker or just starting your culinary adventure, our detailed instructions and helpful tips will guide you through the process seamlessly. So, gather your ingredients, preheat your oven, and embark on a delicious journey with our irresistible Oatmeal Cookies recipes.

Here are our top 2 tried and tested recipes!

SUPER YUMMY CHOCOLATE CHUNK OATMEAL COOKIES

Super Yummy Chocolate Chunk Oatmeal Cookies image

Provided by Anne Burrell

Categories dessert

Time 30m

Yield 3 dozen cookies

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup brown sugar
1/2 cup granulated sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces block dark chocolate, coarsely chopped
1 cup walnuts, chopped
Large flake sea salt, for garnish

Steps:

Preheat the oven to 350 degrees F.
In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

DIABETIC OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND CANDIED GINGE

Diabetic Oatmeal Cookies With Chocolate Chunks and Candied Ginge image

This is my own adapted version that I made from an Epicurious recipe. They are delicious but I need to say that they taste best the next day. When fresh from the oven the ginger hasn't really matured and mingled to it's best yet.

Provided by Annacia

Categories Dessert

Time 25m

Yield 45 cookies

Number Of Ingredients 13

Ingredients

2 cups old fashioned oats
1 cup whole wheat flour, fine ground if possible
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 cup margarine (low sat, non trans fat brand)
1 cup Splenda sugar substitute, brown blend (can use more if a sweeter cookie is desired)
1/4 cup egg white
2 teaspoons pure vanilla extract
1 cup bittersweet chocolate, coarsely chopped (65% or plus cocoa)
1/2 cup crystallized ginger, finely chopped
1/2 cup chopped pecans (optional)

Steps:

Arrange racks in upper and lower thirds of oven and preheat to 375°F Line 2 large baking sheets with parchment paper.
In food processor, combine oats, both flours, salt, and baking soda and ground ginger.
Pulse until oats are coarsely chopped, about 6 (1-second) pulses and set aside.
Using electric mixer at high speed, beat butter and Splenda brown sugar until fluffy, 2 to 3 minutes.
Add egg white and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated.
Stir in chocolate and ginger.
Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 10 to 14 minutes. Cool on sheets 3 minutes, then transfer to racks to cool completely. Continue making cookies with remaining dough and cooled sheets.
Transportation tips:.
To keep them fresh, pack the cookies in covered containers with waxed paper between each layer. If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.

Tips:

Use old-fashioned oats: They provide a heartier texture than quick-cooking or instant oats.
Don't overmix the dough: Overmixing can result in tough cookies. Mix just until the ingredients are combined.
Chill the dough before baking: This helps the cookies hold their shape and prevents them from spreading too much.
Bake the cookies until they are golden brown: This ensures that they are cooked through but still soft and chewy.
Let the cookies cool completely before enjoying them: This allows the flavors to meld and the cookies to firm up.

Conclusion:

These oatmeal cookies with chocolate chunks and candied ginger are a delicious and satisfying treat. They are perfect for a snack or dessert, and they can be easily customized to your liking. Whether you prefer them chewy or crispy, with more or less chocolate and ginger, these cookies are sure to be a hit. So next time you're looking for a homemade cookie recipe, give these oatmeal cookies a try. You won't be disappointed!