cranberry-ginger oatmeal cookie

  • Currently 4/5
this is a hardy, toothsome cookie compared to the spiced cranberry oatmeal cookie.
1 1/2 cups (6.75 oz) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 tsp nutmeg, freshly grated
3/4 tsp ginger, ground
1 cup (2 sticks) butter, softened
1 cup (7 oz) packed dark brown sugar
3/4 cup (6 oz) granulated sugar
1/2 tsp vanilla extract
2 eggs
3 cup (9.75 oz) old-fashioned rolled oats (not instant)
1 cup (4 oz) walnuts, chopped
1/2 cup (2 oz) dried cranberry, diced
1/3 cup (2.25 oz) candied ginger, diced
1. Preheat oven to 350ºF and set racks to low and middle positions.
2. In a medium-size bowl, whisk together flour, baking powder, salt, nutmeg and ground ginger.
3. In a large bowl beat butter until creamy. Add sugar and beat until light and fluffy. Add the vanilla. Beat in eggs one at a time.
4. With a wooden spoon, stir the flour mixture into the butter mixture just until combined. Stir in oats, walnuts, cranberry and ginger.
5. I like to spoon approximately 2 tablespoons of dough onto parchment-lined cookie sheets, with 1 1/2 inches of spacing between dough. Bake until edges turn golden brown, about 15-18 minutes. Halfway through, rotate sheets front to back and switch top to bottom. Slip cookies on parchment to cooling rack. Don't let it bake for too long otherwise, you will not get the chewy texture that you desire. You can flatten them out for flatter cookies if you like.
Trader Joe's has candied Ginger Slices that works very well in this recipe. They're not the harder, crystallized bits but the thicker and gooshier slices.

brown sugar which adds more moisture. if you don't have dark brown sugar on hand, sub 1 cup of granulated sugar and 3-4 tablespoons of molasses (1-2 tablespoon of molasses for light brown sugar).

you can freeze the uncooked dough and store in freezer for that quick hot cookie fix. i place the dough balls on a cookie sheet lined with parchment paper and freeze until they are set enough that they don't stick together. takes about an hour or 2. store in zip-lock freezer bags. i pop them out of the freezer and straight into the oven. you might want to adjust the oven temperature down 5-10 degrees and/or increase the time, a bit, to ensure that the cookies are properly baked through. i've never really had to adjust but there might be a difference from oven to oven.

Meal   SnackDish   Cookie
Cooking Method   BakedMain Ingredient   Rice/Grains
Prep Time   less than 15 minutesCooking Time   15 to 30 minutes
Features   Vegetarian

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