Ginger-Lemon Oatmeal Cookies

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
15 cookies
Level:
Easy

Ingredients
Directions

Preheat the oven to 375 degrees F.

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 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    61 Reviews
    561
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    I haven't made this yet but will soon. A lot of reviewers have commented on the fact that the cookies spread, so I've been comparing this recipe to numerous other similar oatmeal cookie recipes where people did not comment on the cookies spreading to thin and noticed 3 consistent differences between this recipe and the other similar recipes where the cookies did not spread: (1) the cookies were baked at 350 (2) the pans were not greased and parchment paper was not used, and (2) an additional 1/2 oatmeal was used. I will try this recipe soon with these changes and will post on the results
    These are a new favorite! I made the following changes to avoid having the problems other reviewers have shared regarding the cookies spreading too thin: (1) increased oatmeal by 1/2 cup (2) used salted butter (3) added a little extra grated ginger and lemon zest, and (4) baked at 350 for 12 minutes. I did try cooking with and without parchment paper; parchment paper is needed.
    I made these for my brother and sister-in-law for Christmas and they LOVED them!
    These are good cookies and they are quick and easy! A little on the sweet side for me, but I'll just reduce the amount of sugar. I also added a touch of lemon juice. Think I'll add a bit more next time. Love the ginger! Didn't have pecans so I just chopped some toasted almonds. Worked fine.
    delicious and perfect and healthy , i will make again and again we all love it i wish i can give more than 5 star
    Love a raisin-free oatmeal cookie! Used rounded tablespoons of both fresh ginger and lemon zest. I refrigerated the dough before baking because I made it ahead of time and I had no problem with excessive spreading during cooking. Great flavor and chewiness.
    Fabulous!!! I can't stop eating them long enough for them to cool. I used a heaping tablespoon each of ginger and lemon zest and baked at 365 for 10 minutes, using a 1-1/4" cookie scoop (48 cookies). These are great as is, but I will try some of the suggestions and experiment a little to make them PERFECT!!! 
    AMAZING...... These cookies were the BEST Oatmeal cookies I ever had. THey were easy to make and they taste great..
    fast,easy, and great price and taste great!
    This was easy and they came out perfectly! The flavors and texture are perfect. I followed the directions (even bought fresh ginger and voila! Great cookies!
    I doubled the recipe and used crystalized ginger. Also used alot more zest and like others it was still a little to thin for cookies so I adjusted oatmeal just a little..........Also put pecans in oven for 5 minutes, something I always do, brings out the flavor....You will love these
    These cookies were really good.
    I think this recipe was great. I added 3 tablespoons of lemon juice and an extra 1/3 cup of flour, then I refrigerated the cookie dough for a half hour and the cookies did not spread out. I also added some extra chopped ginger to give the cookies some extra texture and flavor. It is a very nice change for an oatmeal cookie.
    I thought these words would never pass my lips, but this recipe has too much butter. Using all butter in this cookie causes excessive spreading - even when the dough is refrigerated. There's only one way to remedy this and that is to substitute 1/2 the butter with shortening. Also, doubled the recipe and it yielded 43 3" cookies. 
     
    As it stands, this recipe gets 5 stars for flavor, 2 stars for texture. I will definitely make this again using the substitution. Maybe then I will give it a full 5 stars.
    Quick, easy and delicious oatmeal cookies! I am sure I will be making these regularly. The only change I would make is add more ginger and lemon since I love both these flavors. Even my husband who is a picky eater liked these cookies. This is a keeper. Thank you Melissa!
    Delicious cookies. Based on other reviewers, I used 1 1/2 Tbs grated ginger and 1 1/2 Tbs grated lemon zest and otherwise followed the recipe as is. Pronounced ginger flavor with lemon as the second note. Mine did not run together and it made 32 cookies. Excellent!
    I have been baking and cooking for over 50 years, and this is one of the best oatmeal cookie recipies I have ever tried! Just wonderful with the hint of lemon zest.
     Thank you Melissa
    the flavors are neat. i love lemon but wasn't sure about the ginger. the first batch i forgot the egg but they are tasty! the 2nd batch is still cooling. can't wait to try them.
    Okay, I can't bake but somehow I managed not to mess these up. They are WONDERFUL. My favorite cookie flavors, lemon, ginger, oatmeal. I used more lemon and ginger than the recipe calls for but not a lot. The recipe says it makes 15 cookies. These are huge and mine ran together. Next time, I'll make 24 out of this batch. Delicious!!!!
    I followed the recipe exactly and these were awesome!
    The fresh bright lemon and ginger flavors in this oatmeal cookie were a refreshing change from traditional oatmeal cookies. My cookies spread a great deal when they were baking and came out looking and tasting more like lace cookies. I would have preferred a thicker and chewier texture.
    I don't know if my recipe even qualifies as the same because I made these changes: 
     
    -Reduced brown sugar to 1/4 cup and used kroger brown sugar substitute 
    -Used 1/2 cup of ideal cooked in ginger water until thickened a bit instead of 1/2 cup sugar 
    -Used ~1/2 cup of apple sauce instead of butter 
    -Used 1 cup of ground wheat puffs (2 cups of puffs ground 
    -Used 1/2 cup of unsalted, roasted soynuts instead of pecans 
     
    I also creamed the sugar substitutes with the egg instead of the applesauce for obvious reasons. It even worked with the ideal still being hot. The cook time had to be increased to 17-20 minutes. 
     
    Anyway, they turned out delicious!
    I made these even healthier by replacing all purpose flour with whole wheat pastry flour. I substituted 1/2 cup of grapeseed oil (canola oil is fine for the butter. I  
    used 3/4 cup pure maple syrup instead of the white and brown sugar. I added 1/3 cup of ground flax seed. Also, I doubled the lemon zest. Delicious with a cup of tea!
    These cookies are pretty much just OK to me. I could barely taste any lemon, so if I decide to try making them again, I'll double the lemon zest and add a little lemon juice as well.
    These are the best oatmeal cookies ever! If you are a ginger and lemon lover like I am use a little more of both.
    LOVED THESE! I love anything with lemon, but these were exceptional. I didn't have ginger, so I used fresh grated nutmeg...I probably grated probably 1/2 of a nut into the dough...maybe 3/4 teaspoon total. I didn't have pecansand had to used quick oats, but dang! YUMMY! Won't be searching for oatmeal cookie recipes anymore : Thanks Melissa, you bring it yet again.
    VERY happy with this recipe! I made them for my Dad's birthday and he loved them. I read all the reviews1st, and this is how mine came out. First off,don't forget to put parchment or wax paper on the baking sheets, very important. Second, I did refridgerate the dough in between batches. I also used a 1 1/2 in. round scoop for the portions. After I placed them on the wax paper, I used the back of a spoon to press down slightly. Spaced them 2 inches apart, and they came out perfect. Soft, and slightly chewy.( I also baked them for 11 minutes, like some of the others I used some of the lemon juice,as well as the zest, and it was really good. I did not however use fresh ginger, so that flavor did not come thru. Next time I will use fresh ginger, and add pecans or maybe walnuts. If you want a fresh springtime oatmeal cookie taste, I would suggest making these. Thanx Melissa.
    Really flavorful cookies. I'd even use more ginger next time. The lemon grind in the recipe gives it great flavor too. Make sure you space the cookies at least 3 inches apart, they really spread out when you start baking them in the oven. Will definitely make again!
    This is the best oatmeal cookie receipe I have ever tasted! The cookies are chewy and moist! I did not use ginger but instead added chocolate chips and pecans. I did add about 10 drops of lemon juice to the batter because I though that it might need it to active the baking powder. Made a double batch and they turned out perfect! This is a winner!
    Loved this recipe! The flavor is so bright and the texture was soft and chewy. I followed the recipe exactly except I didn't have pecans so I used walnuts. Made mine a little smaller (deliberate portion control so baked them a minute or two less. Not sure why you would substitute coconut oil. Eliminate cholesterol? Coconut oil contains 93% saturated fat as opposed to 63% for butter!
    OMG! These are so good! I used the smaller cookie scoop and got 30 cookies instead of 15. Mine turned out thin and chewy, vs the soft oatmeal cookies I am used to. I loved the texture and taste. I'll make these again and again. I used walnuts instead of pecans, but followed the recipe exactly otherwise.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    12 Days of Cookies