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
- ¾ cup dark brown sugar
- ¾ cup white sugar
- ¼ cup all purpose flour
- 2 teaspoons ground ginger
- ½ 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.
rochelle says
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.
Nancy says
Hi Rochelle! I am sooo glad you like the recipe and I'm definitely adding candied ginger to my next batch - a brilliant suggestion!!!
Suzie says
Where is the recipe?
Nancy says
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
Helen says
Delicious, and so easy to make! Have eaten some and frozen some and will definitely make some more soon!
Nancy says
I am so glad you enjoyed the cookies!!!