Ginger Oatmeal Cookies

Ginger Oatmeal Cookies

Be surprised by a delightful ginger taste within this classic oatmeal cookie


30 to 36 cookies


  • 3/4 cup flour
  • 3/4 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 1/2 cups Florida Crystals® Turbinado Cane Sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla
  • 3 cups uncooked oats
  • 1/3 cup crystallized ginger, finely chopped
  • 1/2 cup pecans or walnuts, chopped



Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

In a medium bowl, combine flour, salt, baking soda and cinnamon; set aside.

In a large bowl, cream together butter and sugar until light and fluffy.  Add the egg, scrape down the sizes of the bowl; add vanilla. Fold in oats, ginger and nuts.

Divide and roll dough into 30 to 36 balls. For best results, moisten hands when rolling dough. Place 2 inches apart onto prepared baking sheet. Press down slightly to help cookies spread.

Bake 12 to 15 minutes or until golden brown. Cool completely before removing from pan.