Oatmeal Cookies with Chocolate Chunks and Candied Ginger

My cookies were starting to burn at 14 minutes so I knocked the time down to 11 minutes and they were perfect. I didn't have wheat flour so I substituted with ground flax seed.I wish i had put more candied ginger because everytime I bite into a piece I just want more. Lots of butter made these cookies really crispy. Next time I'm going to play with the butter amount, add some apple sauce and maybe lessen the white flour and put more ground flax and ginger.

• missBeckymacg

• Brooklyn New York

• 12/20/2014

These were a hit at my office holiday cookie exchange. I only needed to take 2 dozen so I halved the recipe and they were great. I'm not a fan of chocolate chips in my oatmeal cookies so I swapped them for dried cranberries; that bit of tartness was great with the sweet cookie and warm ginger. I did add powdered ginger as some of the comments noted that they needed more umph. Perfect. As for the comment that those who had success with the cookies because we used white flour... there IS white flour in the ingredient list, so if you only used wheat flour that might be why the didn't come out well.

• AndiPender

• Raleigh, NC

• 12/14/2014

I love, love, love dark chocolate covered candied ginger, so I thought that this would be the cookie for me. Eh, not so much. It's okay. I followed the recipe exactly except for reducing the salt to 1/2 tsp. The texture of the cookies was fine and I didn't have any of the problems reported by other users. But I'm underwhelmed. They're fine. But they don't stand up to chocolate covered candied ginger!

• Mirandamom

• SLC, UT

• 3/22/2014

Delicious! I love the ginger and chocolate combination. I followed the recipe as is, except for eliminating the sugar (I increased the honey, added a small banana and a cup of finely chopped nuts for volume). The cookies are soft and chewy, and the ground oatmeal makes for a nice texture. I cooked my batch for 14 minutes at 375. They were brown on the bottom, but I did skip the parchment paper.

• adcarroll

• British Columbia

• 8/8/2013

A great recipe! A few modifications - added an extra egg cut back on the sugar. Will make again but will add some orange zest and golden flax seeds

• lisanicole

• Tsawwassen, British Columbia

• 11/5/2012

I found this recipe after already starting to make a traditional chocolate chip cookie recipe. So I cut the flour in that recipe, then added 2 c. oatmeal to that recipe, plus 1/2 c. chopped ginger, and they were fabulous! I always reduce the time and temp when making cookies, baked these at 325 in a convection oven for 12 min. They were soft, moist, & still oatmeal chewy. Lots of compliments all around by family & friends.

• Anonymous

• South Bend, IN

• 8/9/2012

These are extremely delicious and different! Not sure why this recipe didn't work for some... I followed it pretty closely with a few small changes: reduced salt to 1/2 t, increased baking powder to 3/4 t, reduced sugar to 1 cup (1/2 c white, 1/2 c brown), used 1/2 c "uncrystallized candied ginger" (from Trader Joe's), and added 1/4 t ground ginger and a generous 1/2 t cinnamon. One thing I've found is that (along with the right "room" temp butter) mixing the leavening agent (soda or powder), salt, and spices in with the butter/sugar instead of with the flour gives me "fluffier," never flat cookies - maybe it's all in my head, but I did that with these cookies and they turned out great!

• salsa210

• wisconsin

• 5/3/2012

This is my new favorite cookie recipe, however, I do find them a bit too sweet for my taste. On my second batch I only used 1c brown sugar. I made mine larger than the recipe called for, ending up with 28 cookies, and still found that even 14 min is too long. I took them out at 12 min. I think I'll try adding some orange zest next time to brighten them a bit.

• jpalimpsest

• Virginia

• 12/26/2011

Easy and delicious! I made the recipe as written except I used all white flour ( didn't have any whole wheat) and I didn't grind the oatmeal. The cookies were chewy and tasty. I love the chocolate and ginger combination! The cookies were a little flat.

• Anonymous

• Chicagoland

• 9/26/2011

This is one of the best oatmeal cookie recipes I've made in a while. It has a very good balance of salty and sweet and chewy. I probably used the wrong kind of ginger, but I had no problems making this. The ginger's spice makes you crave more.

• Anonymous

• montreal, QC

• 6/14/2011

I used 1 1/4 cups of white sugar and 1 1/2 tblspns of molasses because I didn't have brown sugar. I also used half the ginger that was called for and added 3/4 cup finely chopped pecans :)

• susiej19

• Boston, MA

• 3/19/2011

I normally don't like to spend my time bashing recipes that might have failed due to a fault of my own, but here I feel that the fork rating on these puppies is misleading. Thus, I am writing to report that I have followed the recipe, used the correct ingredients, and have watched as rocks emerged from my oven. Rocks. They are tasty rocks, and boy do I love the ginger/chocolate/oatey combination, but rocks are sure hard to chew, and even harder to pawn off on your friends. So be wary. It might be useful to note that those people who have claimed considerable success with this recipe have used white flour (and sometimes white sugar) instead of whole wheat, which is probably the reason that they had better results (but Im no pastry chef). I'm sure if you put some lard or other fatty goodness in there, these would fluff up quite nicely as well. Unfortunately, I picked this recipe because it had whole wheat flour (hey, every grain counts) and for my efforts turned out some nice hockey pucks instead of a chewy, gooey mess. Sigh. But if you really want to crack your jaws on a cookie with a good flavor combination, go on ahead and try these.

• texicana

• new york, ny

• 6/1/2010

Instead of chocolate, I used dried cranberries, which worked really well in this recipe. I also used 1.5c oatmeal, beacuse that was all I had, and I found that it was more than enough. Taking the advice of others, I added 1/2 tsp powdered ginger into the dry ingrefients, and the balance of flavours and "gingery-ness" was just right.

• sashamol

• Tucson, AZ

• 5/5/2010

I made these over the holidays, substituted a blend of dried cranberries, pecans and sunflower seeds since it's a bit sweet for my taste... got rave reviews from one and all!

• wurdgirl

• Brooklyn, NY

• 1/6/2010

I agree with samacusa - these were terrible. The flavor was off, no ginger taste. It was like eating a piece of cardboard. The ginger and chocolate DID NOT work. I won't make these again. They didn't get eaten when I took them to the hospital for the nurses. I had to toss them out - how embarrassing! My baking always gets rave reviews - no one said ANYTHING which means they stunk. What a waste of ingredients!

• joy2dream

• w. bloomfield, mi

• 9/20/2009