Diabetic Oatmeal Cookies With Chocolate Chunks And Candied Ginge Recipes

CRYSTALLIZED GINGERBREAD CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk flour, baking soda, ground ginger, cinnamon, salt and pepper; gradually beat into creamed mixture. Stir in chocolate chips and crystallized ginger. Refrigerate, covered, until firm enough to shape, at least 2 hours., Preheat oven to 350°. Shape level tablespoons of dough into balls; roll in additional sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until until set and edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in airtight containers.

DIABETIC OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND CANDIED GINGE

Steps:

• Arrange racks in upper and lower thirds of oven and preheat to 375°F Line 2 large baking sheets with parchment paper.
• In food processor, combine oats, both flours, salt, and baking soda and ground ginger.
• Pulse until oats are coarsely chopped, about 6 (1-second) pulses and set aside.
• Using electric mixer at high speed, beat butter and Splenda brown sugar until fluffy, 2 to 3 minutes.
• Add egg white and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated.
• Stir in chocolate and ginger.
• Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
• Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 10 to 14 minutes. Cool on sheets 3 minutes, then transfer to racks to cool completely. Continue making cookies with remaining dough and cooled sheets.
• Transportation tips:.
• To keep them fresh, pack the cookies in covered containers with waxed paper between each layer. If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.

ULTIMATE GINGER COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

SUPER YUMMY CHOCOLATE CHUNK OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
• In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
• With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
• Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
• When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
• Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

GINGERY BROWNIE CRINKLE COOKIES

Steps:

• Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
• Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.
• Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
• Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
• Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
• Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets - it's O.K. to reuse the parchment - and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.

OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND CANDIED GINGER

Steps:

• Arrange racks in upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with parchment paper.
• In food processor, combine oats, all-purpose flour, whole-wheat flour, salt, and baking soda. Pulse until oats are coarsely chopped, about 6 (1-second) pulses. Set aside.
• Using electric mixer at high speed, beat butter and brown sugar until fluffy, 2 to 3 minutes. Add egg, honey, and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated. Stir in chocolate and ginger.
• Drop rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 14 to 16 minutes. Cool on sheets 3 minutes, then transfer to racks to cool completely. Continue making cookies with remaining dough and cooled sheets.
• Transportation tips:
• To keep them fresh, pack the cookies in covered containers with waxed paper between each layer. If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.

OATMEAL COOKIES W/ CHOCOLATE CHUNKS & CANDIED GINGER

Steps:

• Arrange racks in upper and lower thirds of oven and preheat to 375°F
• Line 2 large baking sheets with parchment paper.
• In food processor, combine oats, all-purpose flour, whole-wheat flour, salt, and baking soda.
• Pulse until oats are coarsely chopped, about 6 (1-second) pulses.
• Set aside.
• Using electric mixer at high speed, beat butter and brown sugar until fluffy, 2 to 3 minutes.
• Add egg, honey, and vanilla and beat until smooth, about 1 minute.
• Add oat mixture and mix at low speed just until incorporated.
• Stir in chocolate and ginger.
• Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
• Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 14 to 16 minutes.
• Cool on sheets 3 minutes, then transfer to racks to cool completely.
• Continue making cookies with remaining dough and cooled sheets.
• Transportation tips: To keep them fresh, pack the cookies in covered containers with waxed paper between each layer.
• If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.