Traditional recipes

Chocolate Ginger Bliss Oatmeal Cookies

Chocolate Ginger Bliss Oatmeal Cookies

Preheat oven to 350 degrees.

In a medium bowl, stir together oats, flours, baking soda, baking powder, cinnamon, and salt.

In large bowl, with mixer at medium speed, beat butter and brown sugar with until fluffy, scraping bowl occasionally about 1 to 2 minutes. Add egg, agave nectar, and vanilla; beat 30 seconds. Add oat mixture; beat until just combined. Fold in trail mix.

Drop about 2 tablespoons cookie dough 2 inches apart onto parchment-lined cookie sheets. Bake until edges of cookies are golden brown and centers are slightly soft, about 11 to 12 minutes, rotating cookie sheets halfway through baking. Cool cookies on cookie sheets 5 minutes, then transfer to wire rack.


Classic Chewy Oatmeal Chocolate Chunk and Ginger Cookies

I’m trying to step outside of my kitchen box. On my cooking to-do list I have things like faux ‘meat’balls made with lentils and ricotta (bear with me), an easy cassoulet (is that possible?), pad thai (at home, from scratch, not in a takeout container), and fresh spring rolls (can we put bacon in them, too?).

These cookies, with old-fashioned oats and loads of brown sugar are decidedly inside my kitchen box. They’re a classic… and I don’t have to buy a brand new jar fish sauce to make them. With new kitchen adventures, I need some classic comforts of the chewy and chocolate-studded variety.

The cookie dance is something we’ve done before. We know the steps.

Softened butter meets brown sugar. Egg for binding. Flour, spices, and old-fashioned oats for comfort and bulk.

The butter is beaten with the brown sugar until the mixture is light and fluffy. We want to incorporate a bit of air and fluff into the mixture.

Egg and vanilla extract into the butter mixture. We’re cool.

Flour, baking soda, cinnamon, nutmeg, and salt.

I’m aggressive with the cinnamon and salt because oats can sometimes be a blackhole to flavors, absorbing them without a trace. Is that what blackholes do? Don’t answer that.

Dark chocolate chunks and chopped candied ginger for bitter chocolate and spicy cookie enhancements.

This is the hard part where you start to negotiate with yourself.

I don’t reaaaallllyyyy neeeeeedddd to bake this cookie dough. I could just eat it as-is and really I’d be saving money on my gas bill and mostly saving the planet in a really important way, so I’ll just eat all this dough, like… right now… hiding in the pantry.

But if you do decide to bake them, which you should , because that’s the point of most cookies… the reuse is a thick, soft and chewy, chocolate-studded and slightly spiced cookie of supreme comfort and success.

This recipe is adapted slightly from Deb of Smitten Kitchen. I like that it’s a small batch recipe that makes about 2 dozen small cookies and 1 dozen larger cookies. According to your cookie thickness preferences the dough can be refrigerated for different lengths of time, all detailed in the recipe. A classic recipe, with a twist, and they’re all yours.


How to make these ginger oatmeal cookies

The key thing to remember when making chewy oatmeal cookies is to give the butter and sugar lots of time to cream together. I know 4 minutes seems like a long time (or at least it does when you’re hangry and just want cookies NOW), but you really do need to spend that long creaming the butter and sugar.

Once creamed together, add the egg and vanilla to the butter and sugar. Slowly incorporate the dry ingredients, being careful not to over mix. Fold in the old-fashioned oats with a spatula until just combined (old-fashioned oats are key here! None of that steel-cut or instant stuff).

Scoop the cookie dough onto a parchment paper-lined baking tray and bake for about 12 minutes, or until the cookies start to turn golden brown. You’ll need to let the cookies cool completely before dipping them in white chocolate, otherwise they’ll fall apart! Once the cookies have been dipped in white chocolate, sprinkle on some chopped candied ginger and dig in.


Chocolate Oatmeal Cookies Nutrition Highlights

Oats are a whole grain and regarded to be a nutritional powerhouse . They’re packed with fibre, vitamins, minerals, healthy fats and antioxidants. Here are the top reasons why you should be eating more oats:

  1. Good for the heart. Oats contain a type of fibre called beta-glucan . Research has shown that these beta-glucans canreduce cholesterol levels – specifically LDL-cholesterol (bad cholesterol).
  2. Reduce the risk of colorectal cancer. Researchers in Britain and the Netherlands have discovered that a high fibre diet , from whole grains, such as oats, is linked to a lower risk of colorectal cancer.
  3. Healthy digestion. Eating more fibre helps keep your digestive system healthy and prevent constipation .
  4. Lower risk of death. According to a recent study from Harvard, people who ate 70 grams/day of whole grains, compared with those who ate little or no whole grains, had a lower risk of premature death.
  5. Healthy weight. The fibre in oats can help to keep you full for longer and could support in maintaining a healthy weight.

And let’s not forget, these chocolate oatmeal cookies have zero added sugar – all the sweetness is from bananas and dates. Plus, the recipe calls for unsweetened cacao and nibs instead of sugar-laden chocolate chips.


Recipe Summary

  • 1 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup margarine
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups rolled oats
  • ½ cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon set aside.

In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.

Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Candied Ginger and Chocolate Chip Oatmeal Cookies


No matter what the occasion, you can never go wrong with a batch of homemade chocolate chip cookies. This recipe for Candied Ginger and Chocolate Chip Oatmeal Cookies puts a sweet and spicy twist on a classic chocolate chip cookie. They’re sure to satisfy any chocolate chip cookie fan, adding a generous amount of candied ginger to a buttery, chewy oatmeal cookie base.

Ginger is a warm, spicy flavor that is delicious all year round, but that I particularly enjoy in the cooler months of the year. In fact, although these are not a traditional “Christmas cookie” recipe, I’ll often include them on my holiday cookie plates! There is candied ginger mixed into the dough, but the dough itself is made with ground ginger and a hint of cinnamon. The ground ginger gives the cookies a nice all-over heat, while the pieces of candied ginger add spicy sweetness when you bite into them. The cinnamon gives a little bit of depth to all that ginger, too.

I included both dark chocolate and milk chocolate chips in the cookies. Both types of chocolate go very well with ginger in general. Milk chocolate has a nice sweetness to temper the spice of the ground ginger. Dark chocolate has a bitterness that brings out the sweetness of the candied ginger. Together, they really create a great balance in these cookies.

The finished oatmeal cookies have a crisp edge and a chewy center. They’ll keep their texture when stored in an airtight container for at least two days. Since oatmeal can dry out cookies a bit during baking – and that is why this recipe includes a small amount of milk to add a bit more liquid to the dough – be sure not to over-bake them or you’ll end up with a cookie that is more crispy than chewy.

Candied Ginger and Milk Chocolate Oatmeal Cookies
2 cups all-purpose flour
1 tsp ground ginger
1/4 tsp ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 cup butter, room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 1/2 cups quick cooking oatmeal
1 cup dark chocolate chips
1 cup milk chocolate chips
1/2 cup finely chopped, candied ginger

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, stir together the flour, baking soda, baking powder, ground ginger, ground cinnamon and salt.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract. With the mixer on low speed, gradually blend in the flour mixture until just incorporated.
Stir in the oats, chocolate chips and ginger. Dough will be thick, so this can be done by hand or with a mixer.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.


  • 225g/8oz unsalted butter
  • 100g/3½oz golden syrup
  • 200g/7oz soft brown sugar
  • 150g/3½oz plain flour
  • 2 tsp baking powder
  • 1 tsp sea salt flakes
  • 4 tsp ground ginger
  • 2 tsp ground cinnamon
  • 400g/14oz rolled oats
  • 2 free-range eggs, beaten
  • 50g/1¾oz stem ginger, chopped
  • 115g/4oz good quality dark chocolate

Preheat the oven to 180C/350F/Gas 4. Line two baking trays with non-stick parchment. Melt the butter and the golden syrup in a pan over a low heat. Set aside to cool slightly.

Combine the sugar, flour, baking powder, salt and spices and mix well to combine. Stir in the rolled oats and mix thoroughly. Pour in the melted butter and syrup and stir until well combined. Then stir in the beaten eggs and the stem ginger.

Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for them to spread. Bake in the oven for 8-10 minutes. Remove the biscuits from the oven and set aside to cool completely.

Melt the chocolate in a bowl suspended over a pan of barely simmering water (do not let the bottom of the bowl touch the water). Dip the biscuits in the melted chocolate and place on a cooling rack until the chocolate has set.


Small Batch Oatmeal Cookie ingredient notes

  • Good quality chocolate: My favorite chocolate chips for these cookies is either Ghirardelli® or Guittard® (not sponsored).
  • Soft brown sugar: Make sure the brown sugar is soft and fresh or it won’t mix in nicely. I do not recommend dark brown sugar — it has too much moisture for these cookies and will cause them to spread too much.
  • Realbutter: I don’t recommend margarine or other substitutes in this recipe. If using salted butter, don’t add any additional salt to the dough. If using unsalted butter, add 1/8 teaspoon fine sea salt to the dough.
  • Fresh baking powder and soda. Here’s how to test the baking agents for freshness.
  • Oldfashionedoats. Stick to old-fashioned oats, not steel-cut or quick oats. Quick oats act like flour in cookie recipes, which will create drier, more cake-like cookies (not what we’re going for in this recipe!). Steel-cut oats won’t soften enough.
  • This small-batch recipe calls for one large egg yolk. Save the egg whites to use in an omelet, to add to this Egg Skillet, or use in this easy Egg Wrap.

QUICK TIP

What makes Oatmeal Cookies chewy? These Small Batch Oatmeal Cookies are intended to be soft and chewy. The number-one tip for keeping them that way is this: Do not overbake. Over-baked cookies lose their texture, chewiness, and a lot of flavor.

  • Do not melt the butter. While it’s a bit difficult to stir the butter and sugars, melting the butter will make these cookies flatten and burn in the oven. Take your time mixing the sugars and butter I like to press them together against the side of the bowl with the back of the spoon until thoroughly mixed.
  • Add more chocolate chips on top. This is completely optional, but not only does it make your cookies beautiful, but it also ensures you’re getting chocolate in every single bite! Right after the cookies come out of the oven, you can press a few chips into the tops.
  • Use parchment paper or a Silpat® liner. Either liner prevents the bottoms of these cookies from getting overly browned, which is especially important since they do flatten a lot at the edges.


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Super easy - super tasty. Go a little lighter on the nutmeg and I replaced the shortening with a second stick of butter. Love this recip!

Wanted to add one addition that I made that people really liked-- I prepared the walnuts ahead candied and lightly salted then chopped them and added to the cookie batter-- so a sweet salty crunch .

Disclaimer: I modified this recipe a little. I used 2 sticks butter instead of shortening halved the cinnamon and nutmeg, used French vanilla pudding, and 1 1/4 c. Oatmeal and 2 c. Flour. These cookies turned out delicious! They were a huge hit in my house and barely lasted 2 days. Someone mentioned that they weren't as "oatmealy" as your traditional chocolate chip oatmeal which I agree with so if you are looking for a more traditional taste don't use this. But otherwise this recipe makes a yummy, flavorful cookie that will surely please. Highly recommend.

These are great. We followed the recipe exactly (including the shortening and pudding mix), however, if we made them again, weɽ cut the cinnamon by maybe 1/3 and the nutmeg by 2/3. They were both overpowering. I wish Iɽ read more of the reviews before we made them. We also used the semi-sweet chocolate chunks which really add a lot of chocolate flavor.

This is seriously one of the best cookie recipes I have ever made. It is a huge hit at parties and is my most frequently requested recipe. The loads of ingredients make it very complex and flavorful. Don't leave out the vanilla pudding - it is a really great addition. No disappointments at all.

Absolutely melt-in-your mouth delicious. Oatmeal cookies are not a favorite of mine (in fact, I just recently started to make them to use up some oatmeal in the pantry - this being my second attempt ever), and this recipe is a new staple. The recipe is easy to follow. I took the other reviewers suggestions and used all butter as well as skip out on the instant vanilla pudding mix. I did not add any walnuts.

Made these cookies yesterday for a post-Christmas barbeque & they were indeed a hit. I won't say they are my favorite chocolate chip cookie ever but they were really good. I followed recipe exactly as written except put in just 3/4 cup of walnuts & was great. Made some big as suggested and some smaller--the bigger ones turned out better, chewier/moister in center. Liked the mix of flavors but do think the spices make this a recipe one to be used on occasion and not the "go to" recipe. That being said, kids and parents alike devoured them!

I can't honestly rate these cookies as I made some alterations. I left out the nutmeg and cinnamon and added 1 cup mini chocolate chips (Cacoa Barry Semi-Sweet) and shredded coconut. They are a beautiful pale golden color which I attribute to the shortening, but have a funny after taste (which I also attribute to the shortening). I will make these again but will use all butter, which is how I ordinarily bake cookies.

I used to work at Bon Appetit years ago and in fact Nancy Van Ness was my boss. She made these cookies as a special treat for our department and we looked forward to them each and every time. I have been making these for years and my son loves them!

A great chocolate chip cookie! I go back to this recipe again and again.

This makes an excellent cookie. I personally didn't care for the cinnamon and nutmeg in my chocolate chip cookie, but can understand the allure of it as an addition. I will probably omit it next time, but overall it's a great treat and definitely worthy of serving to others.

Hmm, these just aren't that interesting. Granted, I followed some reviewers' suggestions, so I didn't make the exact recipe- I used all butter, no shortening, and subbed a bit more oats for flour. I agree with some previous reviewers that the nutmeg's a little overpowering, too.

I didn't have the instant pudding mix, so I made a batch without it - tasted great, lots of compliments. Yumm.

As if this recipe needs another 4 fork review! These are the best chocolate chip cookies I have ever made. All I had on hand was a sugar-free pudding mix, and it worked perfectly. I had a stick of crisco in the pantry-and secretly love shortening in cookies-but will also try these with all butter. I love nutmeg and always use fresh grated, and I also added a pinch of clove. These were really wonderful. Approved by ages 3-52.

Great recipe! I didn't have nutmeg, so I substituted Chinese 5 spice, which gave it a fun, although not overwhelming, twist and used all butter instead of shortening. Turned out amazing: slightly crunchy on the outside but moist and chewy on the inside. They were devoured at game night.

These cookies were really fantastic. I followed the recipe as closely as I could, subbing another stick of butter for the shortening, and using about 1/3 cup of whole wheat AP flour (ran out of white flour). It felt a little odd to use pudding mix in cookies, but these held up so wonderfully. For cookies made with only butter they held their shape very well.

These are awesome! They were nice and chewy! I could definitely taste the oatmeal and the cinnamon and it was a nice touch. I followed the recipe exactly except I used toasted pecans (that's what I had) and I omitted the nutmeg (not a fan). I am looking forward to experimenting with different pudding and chip flavors!

Great recipe and I've even added a Tbs+ of strong coffee for a mocha flavor and substituted pecans in place of walnuts. Great recipe as is or modified!

Don't let the fact that "vanilla instant pudding mix" is in the recipe throw you- these cookies are classic. In fact, I think my husband fell a little more in love with me when he first tried these. My suggestions: Just use an extra stick of butter instead of vegetable shortening (I don't know anyone in my generation who has a tub of vegetable shortening handy. ) Ditto for nutmeg- nothing against nutmeg, but I have a New York City apartment so I need to be discriminating when it comes to my spice rack. I just throw in an additional 1/2 teaspoon of cinnamon and there's none the wiser.

I've been using this as my cookie recipe for several holidays now, and I can say that they are ALWAYS a hit! I do cut down on the amount of nutmeg when I make it to half the recipe, because I just think it's too strong of taste otherwise-but other than that they are delicious. I'm on weight watchers, and I just recently used light butter instead, and with making them into just tiny cookies (a teaspoon), I stretched the cookies to about 50 cookies at about 3 WW points each. I also usually give most of them away, and they are a great gift to give away!

These were amazing. I made them gluten free too--with gf oats and a variety of flours and the recipe still turned out fabulous! I think the low amount of oats in this recipe is actually something that everyone enjoyed. One suggestion: use butterscotch chips to make 'oatmeal scotchies'. My family has always loved that variation! Also, I left out the walnuts as we prefer our cookies that way. I will be making these often.

Excellent! I didn't have cinnamon, so I substituted pumpkin pie spice, and that was great. I also miss read the recipe and put in 2 1/4 cups oats and two cups flour, and was so pleased when they turned out so well.

Just got these out of the oven, they are WONDERFUL! Made it excactly as it states minus the nuts, (for a preschool) These are THE BEST Oatmeal cookies I've had, chewy, yet crisp, perfect texture and taste. Great recipe, will add this to my Holiday Cookie menu! Would recommend a try at these.. you will need to keep the recipe. this is one people will ask for.

I made these cookies for my husband to take on a long weekend fishing trip. I'm sure there won't be any left over when he returns, so I better make some more for me. I followed the recipe exactly--they are simply fabulous. I loved that they didn't flatten out like Toll House Cookies. Wasn't sure Iɽ like the cinnamon & nutmeg, but they're very subtle and don't overwhelm the cookie. Like other reviewers, I can't resist tweaking the recipe a bit. Next time I make these, I'll try more oats and less flour.

The cookies were delicious however, I would make a few changes. The oatmeal was overpowered by the chocolate chips and I only used an 8 oz. package. Next time I would add more oats and cut the chocolate chips by 1/3.


Chocolate Ginger Bliss Oatmeal Cookies - Recipes

Recipe courtesy of Judy's Kitchen (http://judyskitchen.blogspot.com)
Rating: 9.5 out of 10

1 cup unbleached all-purpose flour

1/4 tsp. Diamond kosher salt, or table salt

1 cup oats (use old-fashioned for soft chewy cookies quick oats for crispy puffy cookies)

10 Tbsp. (1-1/4 sticks) unsalted butter, soft

1/2 cup granulated sugar (I used 2 Tbsp. NuNaturals Stevia)
1/2 cup light brown sugar

1 Tbsp. finely grated orange zest

1 tsp. pure vanilla extract (I used my homemade vanilla extract)

1/2 cup dark chocolate chunks (I used ChocoLove 3.5 oz. Ginger Crystallized in Dark Chocolate bar, 65% cacao)
1/3 cup semi-sweet chocolate chips

1/3 cup dried sweetened cranberries

1/3 cup chopped crystallized ginger

1/3 cup chopped toasted pecans

Position rack in center of oven preheat to 350F. Line baking sheets with parchment. In a medium bowl, whisk together flour, baking soda, salt and oats. Set aside.

In a large bowl, beat butter, sugars and zest on low speed of electric mixer until smooth. Beat in egg and vanilla till combined. Add flour/oat mixture and blend just till incorporated. Finally, stir in remaining ingredients. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart if using old-fashioned oats, 1 inch apart if using quick oats. Bake cookies, one sheet at a time, till edges are light brown, about 11-13 minutes. Cool in pan 5 minutes, then transfer to wire rack to cool completely. Yield: about 20 cookies


You'll Never Know They're Gluten-Free

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Gluten-Free Chocolate Cookies
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Gluten-Free Fudgy Brownies
Gluten-Free Blondies
Gluten-Free Lemon Bars
Gluten-Free Key Lime Bars
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The Perfect Cookie

With The Perfect Cookie, discover foolproof recipes for cookie jar classics, recipes for irresistible rich and chewy brownies, fruit-and-crumble topped bars, fancy treats, and no-bake cookies and candies. There are tips and tricks throughout, and insight on everything from what makes a cookie crunchy vs. chewy, to equipment and ingredients that set you up for success. The result? The perfect cookie, every time.