Holidays are coming and it’s great to have a few delicious and simple cookie recipes at hand:) I’ve already tested some and would love to share them on the blog.
This recipe delivers quite a traditional outcome: buttery, oaty and slightly chocolatey cookies. What makes them special is a seriously spicy kick of ginger! To warm up your day (or night:)) You can add freshly grated or dried powdered ginger.
Wholegrain flour can be replaced by plain wheat flour (alternatively oat/rye/buckwheat/rice/corn, these types will make the cookie texture a bit crumblier). Happy baking!:)
Takes 40 mins (prep – 25 mins, baking – 15 mins) + cooling
Makes 14 cookies
100 g butter, at room temperature
1 large egg, at room temperature
100 g (1/2 cup) brown sugar (demerara)
160 g (1 heaped cup) wholegrain flour
100 g (1 cup) regular oats (big leaf)
3 tsp ginger powder (1 tsp if it’s pure ginger)
1/2 tsp baking soda
squeeze of lemon
pinch of salt
70 g dark chocolate, chopped (or chocolate chips)
Preheat the oven to 180°C/350°F. Line the cookie sheet with parchment.
Using an electric mixer, beat the butter and sugar until pale and fluffy. Add the egg and beat again until incorporated.
In a medium mixing bowl, sift in the wholegrain flour, dry ginger and salt. Add the oats and mix.
Combine the wet and dry ingredients mixing in soda and lemon juice. Stir in the chopped chocolate.
Scoop the dough and with lightly dampened hands roll into balls. Flatten them to form the cookies. Place on prepared cookie sheet leaving 2 inches/5 cm apart for spreading. Bake for 12-15 mins until fragrant and golden around the edges. Let cool for 5-10 minutes, then transfer to a wire rack and let cool completely. Store in a cookie container.