FROM OUR RECIPE ARCHIVES: Spiced Ginger Oatmeal Drops

There’s nothing like an icy cold gust of wind, soggy boots and snow on the ground to make us want to drop everything and bake. If you’re like us, turn on your oven and try this recipe for Spiced Ginger Oatmeal Drops from One Girl Cookies, which we profiled in our magazine last year.

There’s nothing like an icy cold gust of wind, soggy boots and snow on the ground to make us want to drop everything and bake.  If you’re like us, turn on your oven and try this recipe for Spiced Ginger Oatmeal Drops from One Girl Cookies, which we profiled in our magazine last year.

Spiced Ginger Oatmeal Drops

Recipe from the One Girl Cookies Cookbook
Makes about 30 cookies

1 1⁄2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1⁄2 teaspoon table salt
1 cup candied ginger, finely chopped
2 1⁄2 cups old-fashioned rolled oats
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract

1. In a medium bowl, whisk together the flour, cinnamon, ground ginger, and salt. Stir in the candied ginger and the oats.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed until light yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, and mix on medium speed for 1 minute. Reduce the speed to low, add the flour mixture, and mix for 30 seconds.

3. Take the mixing bowl off the mixer and finish mixing the dough with a rubber spatula, about 30 seconds. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or overnight if possible.

4. Preheat the oven to 350°F.

5. Using a small cookie scoop or a spoon, scoop out a small round of dough, about 1 ½ tablespoons in size. Roll the scoop into a ball between the palms of your hands, and place it on a paper parchment–lined baking sheet. Gently press the ball onto the baking sheet. Repeat, leaving 1 inch between cookies.

6. Bake the cookies for 14 to 16 minutes, until they have darkened slightly. Transfer the cookies to a wire rack and let them cool.


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