Chocolate Ginger Bliss Oatmeal Cookies

Chocolate Ginger Bliss Oatmeal Cookies
Staff Writer
Lori Yates

Trail mix is added to these cookies for a mixture of dried fuit, chocolate, nuts, and ginger. 

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10
Servings
283
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 Cup old-fashioned rolled oats
  • 1/2 Cup all-purpose flour
  • 1/4 Teaspoon buckwheat flour
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon baking powder
  • 1/2 Teaspoon ground cinnamon
  • Pinch of sea salt
  • 1/2 Cup unsalted butter, room temperature
  • 3/4 Cups firmly packed light brown sugar
  • 1/4 Cup agave nectar
  • 1/2 Teaspoon vanilla extract
  • 3/4 Cups trail mix including dried fruit, chocolate, nuts, and ginger such as Naturebox Chocolate Ginger Bliss

Directions

Preheat oven to 350 degrees.

In a medium bowl, stir together oats, flours, baking soda, baking powder, cinnamon, and salt.

In large bowl, with mixer at medium speed, beat butter and brown sugar with until fluffy, scraping bowl occasionally about 1 to 2 minutes. Add egg, agave nectar, and vanilla; beat 30 seconds. Add oat mixture; beat until just combined. Fold in trail mix.

Drop about 2 tablespoons cookie dough 2 inches apart onto parchment-lined cookie sheets. Bake until edges of cookies are golden brown and centers are slightly soft, about 11 to 12 minutes, rotating cookie sheets halfway through baking. Cool cookies on cookie sheets 5 minutes, then transfer to wire rack.

Nutritional Facts

Total Fat
9g
13%
Sugar
11g
12%
Saturated Fat
4g
17%
Cholesterol
3mg
1%
Carbohydrate, by difference
44g
34%
Protein
7g
15%
Vitamin A, RAE
5µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
81mg
8%
Choline, total
13mg
3%
Fiber, total dietary
3g
12%
Folate, total
127µg
32%
Iron, Fe
6mg
33%
Magnesium, Mg
22mg
7%
Niacin
5mg
36%
Phosphorus, P
145mg
21%
Selenium, Se
6µg
11%
Sodium, Na
314mg
21%
Thiamin
1mg
91%
Water
25g
1%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.