Ginger Pecan Oatmeal Crisps
Introduce your taste buds to a warm embrace of flavor with these Ginger Pecan Oatmeal Crisps, a delightful twist on classic oatmeal cookies. Buttery and crisp with a chewy center, these cookies are infused with the cozy spice of ground ginger and the sweet, zingy bursts of crystallized ginger. Finely chopped pecans add a nutty crunch, while rolled oats provide a rustic, hearty texture. Perfectly balanced with brown sugar sweetness and warm vanilla notes, these cookies bake up golden and irresistible in just 15 minutes. Ideal for holiday cookie swaps or as an afternoon treat with tea, these aromatic crisps make every bite a sweetly spiced moment to savor. Don't miss out on these ginger-forward cookies that are both comforting and irresistibly unique!
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Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 50 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 95 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground ginger
- 120 grams Rolled oats
- 75 grams Pecans, finely chopped
- 50 grams Crystallized ginger, finely chopped
Directions
Step 1
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground ginger.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Step 6
Fold in the rolled oats, chopped pecans, and crystallized ginger until evenly distributed throughout the dough.
Step 7
Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 8
Gently flatten each ball of dough slightly with the back of a spoon or your fingers.
Step 9
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look slightly set.
Step 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (720.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3212.6 |
| Total Fat 169.9g | 0% |
| Saturated Fat 65.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 474.2mg | 0% |
| Sodium 1405.8mg | 0% |
| Total Carbohydrate 404.1g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 240.0g | |
| Protein 44.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 347.5mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 1245.0mg | 0% |
Source of Calories