Oatmeal Cookies With Chocolate Chunks And Candied Ginger Recipes

DIABETIC OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND CANDIED GINGE

Diabetic Oatmeal Cookies With Chocolate Chunks and Candied Ginge image

This is my own adapted version that I made from an Epicurious recipe. They are delicious but I need to say that they taste best the next day. When fresh from the oven the ginger hasn't really matured and mingled to it's best yet.

Provided by Annacia

Categories Dessert

Time 25m

Yield 45 cookies

Number Of Ingredients 13

Ingredients

2 cups old fashioned oats
1 cup whole wheat flour, fine ground if possible
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 cup margarine (low sat, non trans fat brand)
1 cup Splenda sugar substitute, brown blend (can use more if a sweeter cookie is desired)
1/4 cup egg white
2 teaspoons pure vanilla extract
1 cup bittersweet chocolate, coarsely chopped (65% or plus cocoa)
1/2 cup crystallized ginger, finely chopped
1/2 cup chopped pecans (optional)

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.

SUPER YUMMY CHOCOLATE CHUNK OATMEAL COOKIES

Super Yummy Chocolate Chunk Oatmeal Cookies image

Provided by Anne Burrell

Categories dessert

Time 30m

Yield 3 dozen cookies

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup brown sugar
1/2 cup granulated sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces block dark chocolate, coarsely chopped
1 cup walnuts, chopped
Large flake sea salt, for garnish

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.

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