Chewy Ginger Oatmeal Cookies

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Chewy Ginger Oatmeal Cookies will skyrocket to the top of your favorites list with our sassy-sweet update to classic oatmeal cookies.

Be warned, you’ll have to keep a close eye on the cookie jar!

Ginger Oatmeal Cookies Stacked High on a Blue Towel

Some see rolled oats as a standard bowl of breakfast food with a hit of cinnamon and milk. I see irresistible, soft, chewy oatmeal cookies with a little crunch ready for some serious milk dunking.

We take a simple ingredient party of oats, whole wheat flour, and ginger to update one of the most classic home-made cookie recipes your grandmother surely mastered.

Crystallized ginger and allspice are the catalysts we use to add a little pizzazz to our healthier version of grandma’s old fashioned oatmeal cookies.

Since we don’t use white flour or white sugar much anymore, this recipe includes King Arthur White Whole Wheat Flour and coconut palm sugar, which produces superior results when using whole wheat flours.

We like healthy dessert options and think you will too!

A birds eye view of all the gathered ingredients used for oatmeal cookies in bowls including butter, sugar, oats, eggs, and flour.

Customize with your favorite add-ins.

For adventurous oatmeal cookie lovers out there, there are numerous ways to load these blond beauties, but chewy bits of ginger brings a burst of spice and flavor perfect for your fall baking mood.

And you don’t have to stop there … check out the bulk bin section at your grocery store for even more inspiration. Suddenly the possibilities are endless, flavors build themselves as a Venn diagram of delight. Pecans, white chocolate chunks, dried cranberries and blueberries, raisins, chocolate chips, and dates call out with the lilt of a singsong auctioneer.

TIP: Keep add-ins to the same amount indicated in the recipe so your cookies bake properly.

Ginger Oatmeal Cookies on a cooling rack.

What kind of oats are best for oatmeal cookies?

Old Fashioned Rolled Oats make the best oatmeal cookies. Rolled Oats are whole oats rolled into flakes and may also have been steamed, depending on the brand. This minimal processing changes the surface area which helps the oats cook faster than the whole grain. Rolled oats are ideal for making oatmeal cookies because they produce a soft yet slightly chewy texture when baked.

Quick Oats are whole oats rolled into thinner flakes and may also have been steamed and cut depending on the brand. This additional processing causes the oats to break easier yielding smaller pieces so cookies will be less chewy and a little more cake-like.

Instant Oats are whole oats processed like quick oats and have been cut fine to reduce cooking time even more. Because Instant Oats are processed by cutting the oats in very fine pieces they retain less of their texture. This more processed, fine texture will yield a soft cake-like cookie which will still taste like oatmeal but will not have a classic oatmeal cookie texture.

Steel-Cut Oats are whole oats cut with a sharp metal blade, also referred to as Irish oatmeal. Since the oats are not rolled before processing the product is quite coarse and is best cooked before used in baking. The texture of cookies baked with cooked steel-cut oats will be softer like a biscuit, like these porridge cookies.

Oats Substitution TIPS: Rolled oats, quick oats, and instant oats are not equally interchangeable in baking cookies because depending on how the oats are processed changes the way the oats absorb liquid as well as cooking time.

Here are a few tips when a substitution is your only option:

Sub quick oats for rolled oats by reducing the oats by 1/4 cup and test bake a single cookie to adjust cooking time. Cookies will have a less chewy texture.
Sub plain instant oats (no added flavors or sweeteners) for rolled oats by reducing the oats by 1/2 cup and test bake a single cookie to adjust cooking time. Cookies will have a softer texture.
Sub rolled oats for quick oats or instant oats in most recipes by chopping old-fashioned rolled oats in a food processor before measuring. Coarsely chop for quick oats, finely chop for instant oats.

Can I make cookies with whole oat groats?

Oat Groats are harvested whole oat grain in its simplest form. If you have a bag of oats groats you can use them to make cookies by grinding them a bit to crack the hard exterior, essentially making steel-cut oats (see above). Grind into oat flour to substitute up to 1/2 of regular flour.

Step by step guide showing the mixing of ingredients for ginger oatmeal cookies in succession. — Chewy Ginger Oatmeal Cookies Step by Step Guide

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Recipe Tips:

Don’t forget to preheat your oven.
Make crispy oatmeal cookies by using white sugar instead of the coconut palm or brown sugar (both have more moisture that doesn’t evaporate as quickly)
Consistency is key! Getting the same size cookie dough ball is important if you want all of the cookies to end up the same thickness and doneness.
Substitute for Allspice: 1 teaspoon, combine 1/2 teaspoon of cinnamon, ¼ teaspoon of ground cloves, and ¼ teaspoon of ground nutmeg.
For High Altitude: Add 2-3 tablespoons more flour; bake as directed.
Dough can be frozen before baking and cookies can be frozen once baked.

Air fryer TIP: Bake oatmeal cookies in an air fryer from frozen cookie dough and have fresh-baked cookies in just 5-6 minutes (no pre-heating an oven)!
Place frozen cookie dough on a parchment-lined pan that fits in an air fryer (mine can bake 6 at a time); bake at 375°F, 5 minutes.
Check for doneness and bake for 1-2 minutes more if needed.
It’s that easy! This is the model I use. (affiliate link)

Recipe Variations:

For gluten-free oatmeal cookies, use Bob’s Red Mill Gluten-Free 1 to 1 baking flour and gluten-free oats
Crispy oatmeal cookies – use white sugar instead of brown sugar, bake a little longer until edges are golden brown
Chewy oatmeal cookies – use coconut palm sugar or brown sugar only, bake only until the edges are lightly browned and the centers are a little under-baked
Sweeten with chocolate: semi-sweet, dark, white chocolate
Chunk it up with nuts: pecans, walnuts, macadamia
Add even more chewiness with fruit: raisins, dried blueberries, or cranberries

Fresh Ginger Oatmeal Cookie being dunked into a glass of milk.

Can I freeze oatmeal cookie dough?

Yes, you can freeze oatmeal cookie dough and you can freeze oatmeal cookies once baked. Here are two options:
• Roll the dough into a log on a piece of plastic wrap or parchment paper, then wrap and freeze. Allow to defrost for 10 minutes then cut the log into 1-inch slices. Place frozen cookie dough on a parchment-lined baking sheet and bake as directed, adding an additional minute to the baking time.
• Scoop out the cookies onto a parchment-lined baking sheet and freeze. Once frozen, transfer to a freezer bag and store until ready to use. Place frozen cookie dough on a parchment-lined baking sheet and bake as directed, adding an additional minute to the baking time.