We were heading to a golf trip and I volunteered to bring some cookies. An easy enough offer but there are things to consider.
As you will be travelling, you don’t want a crisp cookie that will crumble and break. However, I still like a bit of chew in my cookies. You can get around that by adding nuts but you never know who has a nut allergy.
I decided to go with a soft spice cookie and to add some oatmeal for texture and chew.
To make them, preheat your oven to 375 F (190 C).
- 175 ml (3/4 cup) of softened butter
- 90 ml (1/3 cup+1 tbsp) brown sugar
- 60 ml (1/4 cup+2 tsp) white sugar.
Creaming means to beat the two together until the mixture is fluffy and smooth.
- 90 ml (1/3 cup+1 tbsp) molasses
- 1 egg
- 3 ml (1/2 tsp) vanilla
Beat to combine
In a separate bowl, mix together:
- 530 ml (2 cups+2 tbsp/280 g) flour
- 5 ml (1 tsp) baking soda
- 5 ml (1 tsp) cinnamon
- 2 ml (1/2 tsp) salt
- 2 ml (1/2 tsp) ginger
- 0.5 ml (1/8 tsp) nutmeg
- 0.5 ml (1/8 tsp) cloves
Add the dry mixture to the creamed mixure and stir just until well combined.
Add 350 ml (1 1/2 cups) oatmeal and stir to combine.
Spray baking trays with baking spray and put the dough on the trays in walnut size balls about 2 inches apart. Bake for 9 to 10 minutes, until the bottoms are nicely browned.
Let cool for at least 5 minutes before serving.
These were exactly what I was looking for. They are soft cookies that won’t break apart but have a great chew from the oatmeal. They are somewhat reminiscent of the spicy flavour of ginger snaps. I know they are good because none returned from the trip!
The Old Fat Guy
Ginger No Nut Cookies
- 175 ml softened butter ¾ cup
- 90 ml brown sugar ⅓ cup+1 tbsp
- 60 ml sugar ¼ cup+2 tsp
- 90 ml molasses ⅓ cup+1 tbsp
- 1 egg
- 3 ml vanilla ½ tsp
- 530 ml flour 2 cups+2 tbsp/280 g
- 5 ml baking soda 1 tsp
- 5 ml cinnamon 1 tsp
- 2 ml salt ½ tsp
- 2 ml ginger ½ tsp
- 0.5 ml nutmeg ⅛ tsp
- 0.5 ml cloves ⅛ tsp
- 350 ml rolled oats 1 ½ cups
- Cream the butter, brown sugar, and white sugar together. Add molasses, egg, and vanilla. Beat to combine.
- Mix the flour, baking soda, cinnamon, salt, ginger, nutmeg, and cloves in a separate bowl.
- Add the dry ingredients to the creamed ingredients and stir just until combined.
- Add the oats and stir to mix.
- Cook in a 375 F (190 C) oven for 9 to 10 minutes, until the bottoms are nicely browned. Let cool for at least 5 minutes before serving.