Chewy Ginger Oatmeal Cookies

5 from 3 votes

Oatmeal cookies loaded with sweet, chewy bits of ginger and hints of warming spice.

Prep Time15

Cook Time11

Total Time26

Course: Baking, Dessert

Cuisine: American

Servings:

Calories: 186kcal

1 cup butter
1 1/3 cups coconut palm sugar or packed brown sugar
2 large eggs
2 teaspoons vanilla
1 1/2 cups whole wheat white flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon sea salt
3 1/2 cups old fashioned rolled oats
1 cup diced crystalized ginger or other add-in of choice like chopped nuts
3/4 cup shredded unsweetened coconut meat or other add-in of choice like chopped nuts

Get Recipe Ingredients

Heat oven to 350°F.
Beat butter and sugar together with a mixer until combined. Add eggs and vanilla and mix on medium speed until smooth, about 1 minute.
In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger, and allspice. Add to butter mixture and stir until incorporated.
Stir in oats, ginger, and coconut. Drop by rounded teaspoons (or use a cookie scoop) onto a parchment lined cookie sheet and flatted slightly.
Bake 10-11 minutes, or until cookies are light golden brown at the edges. For crispier cookies bake 1 minute more.
Remove from pan and cool on wire racks.

Yields 4 1/2 dozen 3-inch cookies.

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.

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.