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
  • 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.

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