“Spice up your run-of-the-mill oatmeal cookies with lemon, ginger and pecan’s. These come out crisp on the outside and chewy in the center. Yummy!”
-Contributed from my baking bud, Bonny
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon grated fresh ginger
- Zest of a whole lemon (about 1 tablespoon)
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/8 teaspooon salt
- 1 cup rolled oats
- 1/2 cup finely chopped pecans
Directions
- Preheat the oven to 375 degrees
- 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 9 -10 minutes. Let cool 2 minutes, and then remove from the baking sheets and place on cooling racks.
I am at the office drooling!! A few simple changes would make these vegan. You post some great recipes.
They are really good! Let me know if you vegan-ize them and how they turn out.
When I made these I veganized and de-glutenized. All I can say is “WOW”!!! Thanks for a truly unique and awesome recipe!
That’s awesome! What did you do to make them veganized? I’ve made them vegan before by leaving out the egg and switching the butter for applesauce but mine were a bit grainy… I think it was from the sugar I used though. I’d love to hear what you did!
My favorite egg substitute is 1TB of ground flax seeds (I grind them in a coffee grinder) mixed with 3TB of water for each egg being replaced. Let sit for a few minutes to gel up then add it to your wet ingredients. To me, it is the best substitute because it’s healthy and an unnoticeable difference. And I used coconut oil in lieu of butter. To maintain the integrity of the coconut oil, I baked them at a lower temperature (300 degrees) for a longer time (13 to 15 minutes).