Chocolate + Ginger Oatmeal Cookies

I look like my mom. I have my dad’s eyes. I eat like my grandpa. He truly is the biggest foodie I know. He was a foodie before the Food Network was a thing… can you imagine!? He was a foodie before the word foodie was invented! He’s famous for quotes like: “I’ve eaten so much, I don’t care if I don’t eat for two weeks” (but then he’ll have four eggs + four toast for breakfast the next morning — ha!). The only thing he won’t eat is whale — and that’s because he’s already tried it and he knows he doesn’t like it. A real trooper.

So earlier this week, I went to visit grandpa. Needless to say, I couldn’t go there empty handed. He has a sweet tooth and he loves classic desserts. So I decided to make some good old oatmeal cookies. With the fall weather starting to creep up on us, I couldn’t help but add in a little dash of spice in there.

When I make cookie dough, I never bake the whole batch (if I would I’d eat it all in 48 hours — not that there’s anything wrong with that!). I usually bake about a dozen and I freeze the rest of the dough in preportioned cookie balls. Once all the dough balls are frozen, I pop them in a ziptop bag and I save them for later. When I want to indulge, I just bake them in the oven, straight from the freezer.

PS: Grandpa loved them. He had three that day.

Chocolate + Ginger Oatmeal Cookies

Ingredients

    • 1 C soft butter
    • 1 1/2 C brown sugar
    • 2 tsp spiced rum
    • 2 TBSP freshly grated ginger
    • 1 egg
    • 1 1/2 C all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp cardamom
    • 1/2 tsp cinnamon
    • 1/2 tsp salt
    • 2 1/2 C old fashion rolled oats
    • 1/2 C semi sweet chocolate chips (or chunks)

 

Directions

  1. Preheat the oven to 350°C;
  2. In a small bowl, mix the flour, baking powder, cardamom, cinnamon and salt and set aside;
  3. In a larger bowl, with a mixer, beat the butter and brown sugar on medium speed until they’re nice and fluffy. Add the rum and the ginger and beat until fully integrated. Add the egg and beat until fully integrated;
  4. With the mixer on low, add the dry flour mix to the wet ingredients;
  5. With a wooden spoon, add the oats and the chocolate chips and mix until well combined;
  6. With a spoon, scoop up a piece of dough and shape into a ball (approx. the size of a ping pong ball). Repeat with the rest of the dough;
  7. Place the dough balls on a lined cookie sheet, approximately two inches appart (this might take up to four sheets, depending on the size);
  8. Bake in the preheated oven for 12 minutes;
  9. Let cool and savour with a big glass of cold milk.

Cheers,

JM

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