Ginger Oatmeal Raisin Cookies Recipe


Nutrition

Cal/Serving: 344
Daily Value: 17%
Servings: 15

Vegetarian, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat14g22%
Saturated7g33%
Trans0g0%
Carbs48g16%
Fiber4g17%
Sugars20g0%
Protein7g14%
Cholesterol37mg12%
Sodium166mg7%
Calcium31mg3%
Magnesium66mg17%
Potassium194mg6%
Iron2mg12%
Zinc2mg11%
Vitamin A305IU6%
Vitamin C0mg0%
Thiamin (B1)0mg18%
Riboflavin (B2)0mg4%
Niacin (B3)1mg3%
Vitamin B60mg3%
Folic Acid (B9)22µg6%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K1µg1%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Tate and Lyle Sugars

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

2
Ratings2

INGREDIENTS

  • 3/4 cup flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 cup unsalted butter
  • 1 1/2 cups 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

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.

Recipe Details

Recipe courtesy of Tate + Lyle Sugars

Servings: 15
Cuisine: Dessert
Special Designations: Kid-friendly

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