This post is especially dedicated to my sister-in-law, Johanna! 😘😘😘
I make these cookies on a regular basis because they are so easy to prepare, take no time at all and are awesome! You can always find all ingredients in my kitchen cupboards since they are all used in various other recipes.
I started making these cookies after some store-bought oat cookies disappointments… they are either too sugary or sometimes too dry. So I had to try and bake this kind of cookies myself and experiment with them.
I also made these cookies when Johanna and her husband, Vidar paid us a visit in Budapest. Knowing that she prefers chocolate to ginger, I substituted the fresh ginger with 75g of dark chocolate chips. And I think she loved them because they were soon gone! 😀
These cookies are very easy to make and can be done within half an hour. They are super delicious and a great treat to accompany a cup of tea.
Oat and Ginger Cookies
A great cookie to accompany your next cup of tea
- 125g unsalted butter, melted
- 150g soft dark brown sugar
- 1 tbsp honey
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 inch piece of fresh ginger root, grated/finely chopped
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 150g plain flour
- 150g rolled oats
- Preheat the oven to 180 degrees Celsius and line the baking sheets with non-stick baking paper.
- In a large bowl, mix the sugar, bicarbonate of soda, salt, ginger, cinnamon and ground cloves. Add the melted butter and the honey and mix well.
- Stir in the flour and oats to form a firm but slightly sticky dough.
- In your hands, roll the dough into small balls and flatten them out slightly on the baking tray, leaving a 2-inch space between one and the other. Keep in mind that the cookies will spread out and flatten further.
- Bake for 12-14 minutes until light golden brown. When you take them out of the oven they are super soft. Leave them on the tray to firm up and then transfer them to a wire rack to cool completely.