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 62
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
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