Double Ginger Oatmeal Cookies |
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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 36 |
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Inspired by a post on Baking Bites for an equally delicious sounding oatmeal streusel cookie ( /2009/0 1/oatmeal-streusel-cookies/), I made these gingery, chewy cookies for a teacher of mine with morning sickness. Ingredients:
2 tbsp ground flaxseed |
1/4 cup hot water |
3/4 cup all purpose flour |
1/2 cup whole wheat flour |
1/2 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt (omit if using salted butter) |
1 tsp ground ginger |
3/4 cup butter (i used salted), softened |
1 cup sugar |
1/2 cup demerara sugar |
1 egg |
2 tsp vanilla |
1 tbsp grated fresh ginger |
2 1/2 cups rolled oats (not instant) |
Directions:
1. Preheat oven to 350F. Line baking sheets with parchment paper.
2. In a small bowl, whisk together flaxseed and hot water, set aside.
3. In another bowl, whisk flours, baking powder, baking soda, salt and ginger. Set aside.
4. In a large bowl, cream together butter and sugars until light.
5. Beat in egg and flaxseed mixture, followed by the vanilla and fresh ginger.
6. Gently stir in flour mixture, followed by oats.
7. Cover and chill 12 hours (overnight).
8. Bake for 12-14 minutes.
9. Let cool on a baking sheet for 5-6 minutes, move to a wire rack to cool completely
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