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.


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4.7 63
Overall a good recipe but i used a much healthier twist. I replaced the sugar with honey, the butter with almond butter and instead of using a full cup of white flour i used 1/2 cup of fine-blended oats with 1/2 cup of flour. the cookies had a golden crunchy outside but a soft spongy inside with an amazing taste. I recommend using my changes for a much healthier yet delicious and fulling snack. item not reviewed by moderator and published
My cookies unfortunately ended up being super thin and crispy on the bottom, but biting into one, the middle was slightly moist. Still not good enough, in my opinion. However, the cookie did have a nice, cinnamon-y sweet flavor. I used orange instead of lemon, and I thought that citrus tasted not too overpowering. Overall, I wished the texture came out more like a cookie, and I found the flavors to be simple and average. item not reviewed by moderator and published
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 item not reviewed by moderator and published
I made these for my brother and sister-in-law for Christmas and they LOVED them! item not reviewed by moderator and published
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. item not reviewed by moderator and published
delicious and perfect and healthy , i will make again and again we all love it i wish i can give more than 5 star item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
AMAZING...... These cookies were the BEST Oatmeal cookies I ever had. THey were easy to make and they taste great.. item not reviewed by moderator and published
fast,easy, and great price and taste great! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
These cookies were really good. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
I followed the recipe exactly and these were awesome! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
These are the best oatmeal cookies ever! If you are a ginger and lemon lover like I am use a little more of both. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
SOOOO GOOOD! Refreshing in both flavor and idea! Loved the fresh lemon and ginger flavor!! I make all my cookies DAIRY and GLUTEN FREE: I substituted coconut oil (@ room temp coconut oil is in its solid form, in place of butter; adds natural sweetness, eliminates all the cholesterol, All Purpose Gluten Free Flour, and added 1/4 tsp Xanthan Gum per 1c flour (helps ingredients bind as would gluten. Used walnuts (no pecans available. Baked in my convection oven @ 350deg x 9 min. Also, doubled the receipe...PERFECT in every way...thank you Melissa. P.S. Love your show 10 dollar dinner!! So many great ideas!! item not reviewed by moderator and published
Love this refreshingly different cookie! The spreading that happened on my first attempt was resolved after adding a bit more flour and chilling the dough a bit before baking. Yummy! item not reviewed by moderator and published
Yummy! Didn't even miss the chocolate! item not reviewed by moderator and published
A perfect blend of flavors, with none being too strong. I followed the recipe exactly, but only had walnuts, so used those instead. I did not have any trouble with spreading, I think because I kept the batter in the fridge in between trays. Really a great cookie that is a bit different than the usual! Thanks Melissa! item not reviewed by moderator and published
Absolutely delicious! Love the combination of flavors. item not reviewed by moderator and published
I did not realize this was going to be a crisp cookie. I did make 1 colossal mistake. I put the cookie balls too close together and ended up with a "sheet" of cookies rather than individual cookies. I used a small glass to make them round. Not sure if I will make a again. Just a soft cookie kinda girl. item not reviewed by moderator and published
I had to swap the grated lemon and grated ginger for chopped crystallized ginger with 1 teaspoon of real lemon juice so I wouldn't have to add as much sugar. I chose chopped hazelnuts instead of pecans. I even chopped vanilla chips and threw those in too. I'm glad I did. But the only way I got them to bake right is by preparing it beforehand for the freezer so it could chill for hours later of baking. Keep them wrapped up well in double plastic wrap so they don't take in the smells of your freezer. All I had to do was cut them into thin circles and placed them on the sheet/s. *DO NOT OVER BAKE THEM. 1-2 MINUTES OFF THE ESTIMATED TIME GIVEN FOR REGULAR SIZE IS FINE. IT'S GOOD FOR SLIGHTLY CRISPY & CHEWY COOKIES.* item not reviewed by moderator and published
Love this cookie. I converted it to gluten free and dairy free and they were excellent! Can't imagine how good they would be with butter! I love Melissa's recipes item not reviewed by moderator and published
Delicious! Such a light, subtle flavor. Love the fresh ginger and lemon. This was a first for us using this combination of flavors and it was a hit! Everybody loved them and so easy, I just kept whipping up another batch! Love Melissa!!! item not reviewed by moderator and published
Fifteen cookies is not enough. The cookies have so much great favor with the ginger and lemon. item not reviewed by moderator and published
Huge hit! Very tasty and easy to make. Definitely a keeper. item not reviewed by moderator and published
Yummy cookie! Such a great basic cookie recipe can't wait to try different flavors in it. item not reviewed by moderator and published
These are the best oatmeal cookies, EVER!!! Melissa you rock! item not reviewed by moderator and published
My family really liked these, but I thought they were just ok. I wanted to taste more ginger or more lemon, but neither of these flavors came through strongly enough, plus I thought the vanilla competed with both. The cookies also spread out *a lot*, so much so that they flattened & spread into each other and I had to cut them apart--wasn't crazy about that. However, I think that these do have potential, so I might play with them & make them again. I would probably up the amount of ginger and use lemon extract instead of vanilla, and add a little more flour to firm them up a bit. item not reviewed by moderator and published
This was delicious!! A great hit with everyone! Very easy to make. Big keeper to make again and again. Thanks, Melissa item not reviewed by moderator and published
I used whole wheat flour instead of white and chopped walnuts instead of pecans and they are THE BEST oatmeal cookies I have tasted! Love your show Melissa<3 item not reviewed by moderator and published
These cookies were a huge hit in my house. Simple, easy and delicious! item not reviewed by moderator and published
These cookies were delicious and turn out perfect every time. If you love lemon desserts this one is for you. I also made them yesterday and added chocolate chips instead of the lemon,ginger,cinnamon, and pecans. Perfect, and the kids have eaten them all. I plan to make them with raisens tomorrow. I love how they only make 2 dozen - it is the perfect amount. So many possible variations with this recipe. I also baked them for 11 minutes. item not reviewed by moderator and published
Just made these today, and I must say its a delicious twist on the oatmeal cookie. This is added to my recipe box. They are easy to make, and the amounts given in the recipe is enough for 2 dz nicely sized cookies. They were crispy on the outside, chewy on the inside. As another reviewer noted, the cookies do tend to spread out, so give them room and don't be afraid to use the parchment paper/silpat mat, or wash the cookie sheets - this is a two - sheeter, and a delicious one at that. Thank you, Melissa, for sharing! item not reviewed by moderator and published
I love these! I made them without nuts and they were perfect. Will definitely make them again, and often. item not reviewed by moderator and published
Made these the other day and already have gotten requests to make them again, and by friends who don't like oatmeal cookies! Not being a fan of nuts in my oatmeal cookies, I added craisins, they provided a little extra tang, and not as sweet as raisins would have been. Definetly adding this recipe to my favorites list! item not reviewed by moderator and published
It really is a great and subtle taste difference on the traditional oatmeal cookie! We also left out nuts, the cookie is soft and chewy! I baked for 11 minutes - perfect! yummy! I love love Melissa and 10 dollar dinners! item not reviewed by moderator and published
Thank you Melissa for a wonderful cookie recipe. They are yummy and chewy on the inside and crunchy on the outside. I used Saigon cinnamon instead of regular. I could really taste the lemon and ginger. I was afraid the cinnamon would overpower the taste of the lemon and ginger but did not. I love to bake and I am adding your recipe to my collection. I thought about adding some raisins but did not have enough for the dough. They are delicious just as they are. I put some in the freezer to give to my daughter and granddaughter. They love my cookies and am sure they will like this recipe too!! I love your show. Happy baking. Bon appetit! Thanks again, Melissa. item not reviewed by moderator and published
These cookies were easy and fabulous! I followed your recipe exactly and was delighted by the crunchy exterior, yet chewy interior...will definitely make them again...Thanks Melissa! item not reviewed by moderator and published
Did it again! Another new family favorite recipe. These cookies just hit the spot with my family. Only thing I changed was the nuts -walnuts because I did not have pecans on hand. I look forward to your show and new recipes to try. Thank you. item not reviewed by moderator and published
Holy Moly, these are some good cookies! Left out the pecans as we prefer no nuts in our cookies, but other than that, followed the recipe to the tee... Quick & Easy ... item not reviewed by moderator and published
My husband and grandchildren LOVED these cookies. They are a combination of crunch and chewy. I like the fact that they have oats. I'm looking forward to Melissa's new show - can hardly wait. I'd like to loose a few pounds and hope her recipes will be a delicious as always but with fewer calories. item not reviewed by moderator and published
Very tasty! I don't usually bake much and these were easy to make and delicious. item not reviewed by moderator and published
These are so delicious! I saw Melissa make them on the show this morning, and decided to make them this evening since I had all of the ingredients on hand. I wasn't sure what to expect adding lemon and ginger to oatmeal cookies, but I absolutely love it! Even my husband who doesn't like oatmeal cookies likes them. Will be making these again and again, I'm sure. item not reviewed by moderator and published
These cookies were easy and quick to make. The texture is great with the oatmeal plus the ginger and lemon really give them a fresh taste. My family enjoyed them! item not reviewed by moderator and published
The flavor is great. Warning to leave a lot of room on the pan as they really spread out. I'm not so crazy about the oatmeal. It adds texture but I think it would be better without the oats. I will make again but play with it. item not reviewed by moderator and published
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. item not reviewed by moderator and published

This recipe is featured in:

12 Days of Cookies