I firmly believe that one cannot have too many chocolate chip cookie recipes. I mean, a different one for every week of the year sounds about right. Everyone likes a different cookie, so why not try ‘em all?
These cookies combine my all-time favorite cookie combination: ginger and chocolate! You can see the evidence here and here. The oatmeal brings texture, while the ginger is a sweet-chewy-spicy wonder, and the chocolate lends smooth richness. I made these cookies before I left for my trip out west…a girls gotta bring treats for the frens and fam, right? They were a hit and surprise to everyone I handed them out to…unsuspecting tasters thought they were getting a simple chocolate-chip-studded oatmeal cookie but were pleasantly surprised by the spicy nubbins of the ginger. I love when that happens!
So if you’re a chocolate chip cookie fanatic, like me, and love the spiced allure of ginger, give these cookies a whirl…they will not disappoint.
Candied Ginger Oatmeal Chocolate Chip Cookies
I used candied ginger chips in this recipe since I had some on hand. You can totally use the chunks of candied ginger, chopped up…I have used both in various recipes with great results. I like Ginger People brand. These cookies keep well stored in an airtight container for several days.
2 cups all purpose flour
1 1/2 cup rolled oats
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
2 sticks (8 ounces) unsalted butter, softened
1 cup brown sugar
1 cup cane sugar (or granulated)
1 teaspoon vanilla
1/2 cup chopped, candied ginger
1/2 cup chocolate chips
Preheat your oven to 350˚F. Line 2 baking sheets with parchment or silicone liners.
In a bowl whisk together the flour, oats, baking powder, salt, and spices.
In the bowl of a mixer, beat the butter until creamy and smooth. Beat in the sugar until it becomes pale in color, about 3 minutes. Beat in the eggs one at a time, scraping the bowl well between each. Beat in the vanilla. Add the dry ingredients and mix on low until just combined. Fold in the candied ginger and chocolate chips.
Scoop balls of the dough (I like to use a levered cookie scoop) onto the cookie sheets, spacing a few inches apart as these cookies will spread a bit. Bake cookies one sheet at a time in the center of the oven for 11-13 minutes or until the bottoms begin to turn golden brown. Remove from the oven and cool slightly before placing cookies onto a cooling rack. Repeat with remaining dough.