Ginger Pecan Oatmeal Crisps
Introduce your taste buds to a warm embrace of flavor with these Ginger Pecan Oatmeal Crisps, a delightful twist on classic oatmeal cookies. Buttery and crisp with a chewy center, these cookies are infused with the cozy spice of ground ginger and the sweet, zingy bursts of crystallized ginger. Finely chopped pecans add a nutty crunch, while rolled oats provide a rustic, hearty texture. Perfectly balanced with brown sugar sweetness and warm vanilla notes, these cookies bake up golden and irresistible in just 15 minutes. Ideal for holiday cookie swaps or as an afternoon treat with tea, these aromatic crisps make every bite a sweetly spiced moment to savor. Don't miss out on these ginger-forward cookies that are both comforting and irresistibly unique!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 50 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 95 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground ginger
- 120 grams Rolled oats
- 75 grams Pecans, finely chopped
- 50 grams Crystallized ginger, finely chopped
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground ginger.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the rolled oats, chopped pecans, and crystallized ginger until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Gently flatten each ball of dough slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look slightly set.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 404.1 g | 147% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 240.0 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 348 mg | 27% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1245 mg | 26% | |
*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.
