- Cream of Wheat invented (1893)
- Cream of Wheat introduced (1893)
Ginger Oatmeal Pecan Cookies
Tate and Lyle Sugars
- 3/4 Cups flour
- 3/4 Teaspoons salt
- 1/2 Teaspoon baking soda
- 1 Teaspoon ground cinnamon
- 3/4 Cups unsalted butter
- 1 1/2 Cup organic turbinado sugar
- 1 large egg
- 2 Teaspoons vanilla extract
- 3 Cups uncooked oats
- 1/3 Cup finely chopped crystalized ginger
- 1/2 Cup chopped pecans or walnuts
Be surprised by a delightful ginger taste within this classic oatmeal raisin cookie.
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.
Calories per serving:340 calories
Dietary restrictions:Kidney Friendly, Vegetarian, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free