Ginger Oatmeal Pecan Cookies

Ginger Oatmeal Pecan Cookies

Tate and Lyle Sugars

Be surprised by a delightful ginger taste within this classic oatmeal raisin cookie.

Directions

Preheat oven to 400 degrees. In a medium bowl, combine flour, salt, baking soda and cinnamon; set aside.

In a large bowl, cream together butter and sugar until light and fluffy. Add the egg, scrape down the sizes of the bowl; add vanilla. Fold in oats, ginger, and nuts. Divide and roll dough into 30 to 36 balls. For best results, moisten hands when rolling dough. Place 2 inches apart onto a cookie sheet lined with parchment paper. Press down slightly to help cookies spread. Bake 12 to 15 minutes or until golden brown. Cool completely before removing from pan.

Nutrition

Calories per serving:

402 kcal

Daily value:

20%

Servings:

15
  • Carbohydrate, by difference 53 g
  • Protein 9 g
  • Total lipid (fat) 18 g
  • Vitamin A, IU 787 IU
  • Vitamin A, RAE 40 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 31 µg
  • Ash 2 g
  • Betaine 8 mg
  • Calcium, Ca 68 mg
  • Carotene, beta 470 µg
  • Cholesterol 3 mg
  • Choline, total 25 mg
  • Fatty acids, total monounsaturated 8 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 8 g
  • Folate, DFE 50 µg
  • Folate, food 37 µg
  • Folate, total 44 µg
  • Folic acid 8 µg
  • Iron, Fe 3 mg
  • Lutein + zeaxanthin 904 µg
  • Magnesium, Mg 80 mg
  • Niacin 2 mg
  • Phosphorus, P 255 mg
  • Potassium, K 310 mg
  • Proanthocyanidin 4-6mers 9 mg
  • Proanthocyanidin 7-10mers 5 mg
  • Proanthocyanidin dimers 1 mg
  • Proanthocyanidin polymers (>10mers) 8 mg
  • Proanthocyanidin trimers 4 mg
  • Retinol 1 µg
  • Selenium, Se 12 µg
  • Sodium, Na 250 mg
  • Starch 4 g
  • Sucrose 2 g
  • Sugars, total 12 g
  • Water 10 g
  • Zinc, Zn 2 mg
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