3 kinds of ginger, triple the delicious. Soft cookies with flecks of crystalized ginger and robust blackstrap molasses flavor mixed with oatmeal and whole wheat flour.
If you're looking for a different kind of cookie this holiday season, here it is. This triple ginger oatmeal cookie is a soft cookie that bounces back to the touch. It has all the benefits of a gingerbread-esque aroma, but is assuredly pillowy. We also figured out to make the recipe with 100% whole wheat flour and steel cut oats but you would never, ever know it. I don't want to say it but...these are moist cookies. And they're going to kick butt at your holiday cookie exchange.
The day after Thanksgiving, my Grandma would always serve up the first of the Christmas cookies. We were a very, very organized family back then when it came to the holidays. Grandpa had to be the first at the Christmas tree farm. Then we would go Black Friday shopping (in the early 2000's before it was dangerous and insane) and then eat a ton of Christmas cookies that had been made by those family members who passed on the shopping excursion. It's been years since that routine happened but one thing that hasn't changed is my favorite cookie: Pfeffernusse. They're a bite sized soft gingerbread spice cookie. Mostly. I say mostly because I think there are about 3 versions of this recipe running around the family and Grandma isn't sure which is the right one.
Anyway, what I do know is that when it comes to cookies in general, I like cookies with body (ow ow!). I'm not a flat cookie kind of girl. I like softer cookies that 'poof'. I also love oatmeal cookies (with raisins. I am that person. Extra cinnamon, extra raisins please). So the first time we tested this cookie recipe we were STUNNED. Right off the bat on trial one, the result was the most Carlene cookie ever. This recipe uses a cup and a half of premade oatmeal, black strap molasses and spices. It makes plenty of cookies (extra important) making it the perfect recipe that's NEW to bring to your winter cookie exchange.
The oatmeal in this recipe is premade Pacific Foods Organic Oatmeal. They slow cook steel-cut oats meaning you have a protein and fiber packed whole grain breakfast ready to go in your pantry. All you have to do is heat it up. I can't tell you how awesome it is to have these (there are multiple flavors!) on hand in the pantry for when I want something hearty but don't want to do any work. If I'm wanting something sweet I mix it with a nut butter and chocolate and sea salt or I'll go fruity depending on what I have on hand.
Triple Ginger Oatmeal Cookies:
Makes 46 cookies
/// Ingredients ///
- 2 1/2 cups whole wheat flour
- 1/3 cup minced crystalized ginger
- 2 teaspoons baking soda
- 1/8 teaspoon table salt
- 2/3 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup packed brown sugar
- 1 1/2 cups Pacific Foods Oatmeal, unsweetened original (about 1.5 packages)
- 2 large eggs, room temperature
- 1/4 cup blackstrap molasses
- 1 1/2 teaspoons finely grated fresh, peeled ginger
- 1 1/2 teaspoons ground powdered ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
/// Directions /// Remove butter and eggs from refrigerator to bring to room temperature. Preheat oven to 350 F. In a large bowl, whisk flour, crystalized ginger, baking soda and salt to combine. In an electric mixer with a paddle attachment, beat butter until creamy and light, about two minutes, occasionally using a rubber spatula to scrape sides of bowl. Once butter is lighter in color and whipped in appearance, add brown sugar on medium high speed until creamy (about 3 minutes).
Add eggs, molasses, fresh ginger and ground spices to the butter and sugar bowl. Beat to combine, scraping down the inside of the bowl to mix ingredients thoroughly. Add Pacific Foods oatmeal and mix again. Add the flour mixture in two additions, beating on low to blend. Scrape bowl with rubber spatula and mix a final time. Place dough in fridge for at least 15 minutes to chill. Line two large cookie sheets with parchment paper. Scoop out dough using a 1 1/2 tablespoon scoop and place on cookie sheet, spaced about an inch and a half apart. Bake 15 minutes and cool on a cookie rack.
Disclosure: This post is part of a partnership with Pacific Foods. You can see other recipes Pacific Foods has sponsored and whip them up this weekend by making our one pot chicken and artichoke cream pasta or hatch chile turkey meatball soup!
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.