Oat Strawberry Ginger Cookies Recipes

GINGERBREAD OATMEAL COOKIES

Steps:

• Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours., Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.

STRAWBERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside.
• In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix well. Fold through your chocolate chips.
• Form 16 small balls of dough and place each one on the lined tray/cookie sheet. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden on the edges.
• Remove from the oven and allow cooling on the tray/sheet before transferring to a wire rack to cool completely.

STRAWBERRY OATMEAL COOKIES

Steps:

• Position an oven rack in the middle of the oven and heat to 356F (180C).
• Line the bottom of a baking sheet with parchment paper. Set aside.
• Prepare and measure all ingredients using measuring cups.
• In a small mixing bowl add oats, whole grain flour, cinnamon, baking powder, and salt. Use a silicone spatula to mix the dry ingredients.
• In a large mixing bowl combine coconut oil with maple syrup, grated ginger and vanilla extract. Use the whisk and mix it until you get the sticky texture.
• Add in the egg, and stir vigorously using the whisk.
• When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
• Gently fold in strawberries and chopped walnuts using spatula.
• Let the mixture sit for at least 10 minutes.
• Using ice cream scoop or tablespoon, scoop cookie mixture and place it on a baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough and shape cookies with the spoon.
• Bake cookies for 12 to 15 minutes until golden on the edges. Check the cookies regularly and don't over-bake them.
• Leave the cookies to cool for 10 minutes on the baking sheet and then transfer them to a cookie rack to cool completely.

GINGER-LEMON OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
• In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.

GINGER OATMEAL RAISIN COOKIES

Steps:

• Sift together the flour, baking powder and baking soda. Set mix aside.
• Beat the butter, both sugars, ginger, cinnamon, salt, and cayenne in a bowl until light and fluffy.
• Beat in the eggs, one at a time,and then add the milk and vanilla.
• Add the 1/2 flour mixture & mix. Add the rest of the flour and mix just until incorporated.
• Stir in the oats and raisins.
• Chill dough for at least 2 hours before baking. (if you can).
• Preheat the oven to 325°F.
• Line baking sheet with parchment paper.
• Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheet.
• Slightly flatten each ball (fingers or fork - cook's choice).
• Sprinkle the tops with chopped candied ginger, if desired (I don't).
• Bake the cookies until lightly golden brown, about 15 minutes.
• Place on cooling racks to cool crispier.