I love oats. Maybe it is my grandparents Scottish genes shining through, but give me porridge, flapjacks, chocolate orange bars, oat toppings on crumbles…I love them all. These ginger and oat cookies are really filling and delicious, the warming ginger and the buttery oats are a winning combination.
Ginger oat cookies make a great snack as the oats make you feel fuller for longer, as well as slowing down the release of sugar into your body, so you will get a steadier release of energy over a longer period of time. Much better then the sudden sugar rush you would get from a chocolate bar, and they taste just as good! So these are perfect if you are off out on long walks, and ideal for children running about in the playground all afternoon.
I prefer these as they are, simple ginger and oat cookies – but to jazz them up you can always add raisins or other dried fruit to them or drizzle with melted milk or dark chocolate. You could even add some diced cubes of stem ginger.
One of the things I love best about making these is that you combine all of the ingredients in a saucepan, so you have minimal washing up afterwards! (I dream of the day I have a large kitchen with a dishwasher…).
When baking them do make sure to space them quite far apart as they do spread out a fair bit as they bake, and don’t worry too much if the mixture is quite soft and the balls of cookie mixture flatten a little as you place them on the tray. If you let the mixture cool a little you will find them easier to roll.
The cookies will harden as they cool, so the end result should be crunchy with a slight chew – if you prefer them with a softer texture you can always pop one into a warm oven for a few minutes before eating. The recipe below makes about nine medium sized cookies (there are only two of us in my house!) but you can always double the recipe and use two trays if you need a lot more cookies!
If you loved these ginger and oat cookies, why not try my Ginger and Marmalade Loaf Cake?
- 1 Heaped teaspoon of Golden Syrup
- 71g Unsalted Butter
- 57g Caster Sugar
- 57g Plain Flour
- 76g Rolled Oats
- 1 and a Half Teaspoons of Ground Ginger
- ½ Teaspoon of Ground Cinnamon
- A quarter teaspoon of Bicarbonate of Soda
- Lightly grease a flat baking tray and preheat the oven to 160'C.
- Place a medium saucepan on the hob over a medium heat. Add the golden syrup, caster sugar and butter. Mix together and then leave to melt.
- Once they have all melted together remove the pan from the heat and turn off the hob.
- Stir in the plain flour, ground ginger, ground cinnamon and oats until combined.
- Put the bicarbonate of soda into a small dish and add a tablespoon of hot water, stir until dissolved then stir into the mixture.
- Leave the mixture for a few minutes to cool a little, it will firm up as it cools.
- Roll the mixture into ping pong sized balls of about 30g weight each and place them spaced well apart on the tray. These will feel a little greasy and be quite soft due to the melted butter.
- Place in the middle of the oven for about 15 minutes or until golden brown.
- Leave on the tray until cool, they will firm up as they cool.
- Transfer to an airtight box or bag to store.