A little crispy, a little chewy and laced with ginger and orange. Meet my newest cookie obsession – Orange Ginger Oatmeal Crisps.
I know, it’ summer, so why do I have cookies on the blog? Three reasons.
#1 It is never the wrong time of year for cookies IMO.
#2 My youngest is home from college for the summer. Which means cookies.
Lots and lots of cookies. Baking cookies like these Orange Ginger Oatmeal Crisps during the summer is a long standing tradition in my house. Copious amounts of cookies are standard fare for every vacation – and yes, I have packed and taken cookies on planes, boats and trains – we are that serious about cookies in this family!
#3 – despite a pretty vast repertoire of chocolate chip, snickerdoodles, oatmeal raisin, chocolate malted and Chocolate and Orange Icebox cookies, I am always looking for new ones, like these Orange Ginger Oatmeal Crisps.
Which brings me to…
#4 a cookie that can be made in one bowl, without a mixer and from things I always have on hand? Yesssssss!!
Which, dear readers, is why I have this cookie on the blog today. Because in addition to all the above, these lovely little Orange Ginger Oatmeal Crisps go beautifully with a little bowl of summer ice cream or sorbet, or fresh berries, or …
Just by their little ole selves on a plate.
Simple, easy, delicious and versatile… and perfect for packing on a plane, boat or train.
Orange Ginger Oatmeal Crisps
Ingredients
- 2 cups old fashioned oats
- 3/4 cup dark brown sugar
- 3/4 cup white sugar
- 1/4 cup all purpose flour
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
- 10 Tablespoons unsalted butter melted
- 1 egg lightly beaten
- zest of one orange
Instructions
- Pre heat the oven to 350 degrees.
- Line 3 sheet pans with parchment paper and set aside.
- In a large bowl, combine the oats, sugars, flour, ginger and salt.
- Stir until the ingredients are thoroughly mixed and any sugar lumps are broken up.
- Stir in the melted butter and egg.
- Sprinkle the zest and stir until all the ingredients are thoroughly mixed.
- Scoop tablespoon sized balls of cookie mixture onto the prepared pans.
- Lightly press down on the cookies to slightly flatten.
- Bake for 10 – 12 minutes until golden.
- Let cool for 5 minutes and then remove cookies from pans and cool on cooling racks.
- Store in a covered container at room temperature.
This is my favorite cookie! I add 2 tbs of finely chopped candied ginger to it. I like to double the recipe and make a few batches for my freezer.
Hi Rochelle! I am sooo glad you like the recipe and I’m definitely adding candied ginger to my next batch – a brilliant suggestion!!!
Where is the recipe?
Hi Suzie!! THANK YOU so much for letting me know it was missing! I had just updated the software for the recipe and as always, there was a bit of a glitch! I re installed the recipe and it is there now! I hope you enjoy the cookies!! If you have any other issues, please let me know! Best, Nancy