Orange Ginger Oatmeal Crisps

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.

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Orange Ginger Oatmeal Crisps

A little crispy, a little chewy, these one bowl Orange Ginger Oatmeal Crisps cookies are a healthy treat and are perfect with ice cream.

5 from 1 vote

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Course: Dessert

Cuisine: Australian

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 3 dozen cookies

Calories: 1005kcal

Author: Donna Hay Magazine

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.

Notes

Adapted from Donna Hay magazine.

Nutrition

Calories: 1005kcal | Carbohydrates: 149g | Protein: 10g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 154mg | Sodium: 433mg | Potassium: 306mg | Fiber: 5g | Sugar: 103g | Vitamin A: 24.9% | Calcium: 9.3% | Iron: 20.5%

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