Ginger Touched Oatmeal Peanut Butter Cookies Recipes

GINGERBREAD OATMEAL COOKIES

Gingerbread Oatmeal Cookies image

Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking powder
1 cup Biscoff creamy cookie spread, room temperature
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup quick-cooking oats

Steps:

Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours., Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 210 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 113mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

GINGER-TOUCHED OATMEAL PEANUT BUTTER COOKIES

Ginger-Touched Oatmeal Peanut Butter Cookies image

I based this recipe on Michele's Oatmeal Peanut Butter Cookies II, and had a WOW! moment when I added the ginger.

Provided by LMCBSOP

Categories Desserts Cookies Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 13

Ingredients

½ cup butter
½ cup shortening
1 cup peanut butter
1 cup packed brown sugar
¾ cup white sugar
2 eggs
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 cup rolled oats
1 cup chopped crystallized ginger

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the shortening, butter, brown sugar and white sugar. Beat in the eggs, peanut butter and vanilla. Combine the flour, baking soda, salt and ground ginger, stir into the creamed mixture. Finally, stir in the rolled oats and candied ginger. Drop by rounded teaspoonfuls onto an unprepared cookie sheet.
Bake for 10 to 12 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Store in an airtight container when cool.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 57.9 g, Cholesterol 51.3 mg, Fat 28.5 g, Fiber 2.4 g, Protein 9.1 g, SaturatedFat 9.6 g, Sodium 578.8 mg, Sugar 35.2 g

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