On new year's day my husband and I made ginger cookies. These are our favorite cookies, very gingery and buttery and it is good for you. It is a healthy snack we don't feel guilty eating. I got the crystallized ginger at a local whole food store. If you have a choice get the ones for cooking, they are much cheaper than those for eating. Any organic or natural food store should have crystallized ginger available, I think. You can always make your own crystallized ginger at home.
Leslie's Ginger Oatmeal Cookies
Makes 24 cookies
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick I Can’t Believe It’s Not Butter Stick, soften
1 large egg
2 tablespoons granulated sugar
1/4 cup unsulfured molasses
1/2 cup firmly packed light brown sugar
1/2 cup crystallized ginger, finely chopped
Grease 2 large cookie sheets or use nonstick pans. Put aside. Combine flour, oatmeal, baking soda, ginger powder, cinnamon and salt in a large bowl. Mix well and put aside.
In a large mixing bowl, first beat together butter and granulated sugar using a mixer. Add egg, brown sugar and molasses, beat at medium speed until thick and creamy, add crystallized ginger into the mix. Slowly add the dry ingredients and beat at low speed first, then medium speed until well blended. Don’t over mix. Cookie dough may be sticky but will spread out during cooking. They are easy to drop on cookie pan.
Use a medium cookie scoop and drop dough 2 inches apart on a cookie pan and lightly flatten tops. Bake 12 to 15 minutes, rotating pan halfway through if possible. Cookies are done when edges are turning brown. Remove from oven, cool 2 minutes and place cookies on a wire rack to cool completely before serving. Store cookies in airtight container if not finished. Good for 3 days unless put in freezer. These cookies are great traveling snacks. They will calm your troubled stomach. May be I should call them miracle cookies.