Ginger Oatmeal Pecan Cookies

Tate and Lyle Sugars

Ingredients

  • 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
  • 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.

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:

340 calories

Dietary restrictions:

Kidney Friendly, Vegetarian, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

17%

Servings:

15
  • Fat 14g 22%
  • Carbs 47g 16%
  • Saturated 7g 33%
  • Fiber 4g 16%
  • Trans 0g
  • Sugars 20g
  • Monounsaturated 5g
  • Polyunsaturated 2g
  • Protein 7g 14%
  • Cholesterol 37mg 12%
  • Sodium 166mg 7%
  • Calcium 30mg 3%
  • Magnesium 63mg 16%
  • Potassium 179mg 5%
  • Iron 2mg 10%
  • Zinc 2mg 10%
  • Phosphorus 190mg 27%
  • Vitamin A 83µg 9%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 22µg 6%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 1µg 1%
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