Ginger Lemon Oatmeal Cookies
Indulge in the zesty, spiced goodness of these irresistible Ginger Lemon Oatmeal Cookies! Bursting with the bright citrusy flavor of fresh lemon zest and juice, complemented by the warm spiciness of ground ginger and cinnamon, these cookies strike the perfect balance of sweet and tangy. Soft and chewy thanks to hearty rolled oats, each bite is elevated by the delightful chew of finely chopped crystallized ginger, with the option to add a touch of creamy sweetness from white chocolate chips. Perfect for tea time or as an on-the-go snack, these easy-to-make cookies require just 20 minutes of prep and 12 minutes of baking, yielding up to 24 servings. Whether you're a citrus lover or a cookie aficionado, these Lemon Ginger Oatmeal Cookies are sure to wow your taste buds.
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 150 grams Light brown sugar
- 50 grams Granulated sugar
- 1 Large eggs
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Fresh lemon zest
- 1 tablespoon Fresh lemon juice
- 150 grams All-purpose flour
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 200 grams Rolled oats
- 100 grams Crystalized ginger (finely chopped)
- 75 grams Optional: White chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Add the egg, vanilla extract, fresh lemon zest, and lemon juice to the bowl. Beat until well combined.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the rolled oats, finely chopped crystalized ginger, and optional white chocolate chips using a rubber spatula.
Scoop tablespoon-sized portions of the dough and drop them onto the prepared baking sheets, spacing them about 2 inches apart.
Using the back of a spoon or your hands, gently flatten each cookie dough ball to ensure even baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look just set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the cookies fresh or store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 584.7 g | 213% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 323.0 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 478 mg | 37% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
