Oatmeal Ginger Cream Cookies

Oatmeal Ginger Cream Cookies

Oatmeal Ginger Cream Cookies

These large sandwich cookies made their way onto my cookies-to-give list.  The moist filling and the soft oatmeal cookie are both delicious separately, but when you put them together they become sublime.  I chose to include them in my cookie collection this year because they are BIG, not some little dainty cookie that’s gone in two bites.  (Although I love those, too!)  I think guys will really like them because they’re “manly”.

These are generously sized cookies, with a cream cheese filling that has bits of crystalized ginger in it.  (Did you notice what happened there?  I found another way to sneak in some ginger. :P)  The cookie part is a nice soft, oatmeal that’s got lots of spices in it.  The oats are toasted in the oven before incorporating them into the batter, making them crispier and toasting the oats also brings out their nutty flavor.  When two oatmeal cookies are sandwiched together with the ginger cream filling the flavors fuse and compliment each other so well.  Mr. D. described them as YUMMO!!IMG_5676

The recipe expects you to get 12 cookies, but I must have made mine a little smaller, because I got 15 sandwich cookies, and they were plenty big for my taste.  They are not low in calories, but I tried to reduce the fat and calories somewhat by using low-fat cream cheese.  These are definitely cookies that guys will like.

Without the filling these are still very good oatmeal cookies, and I think the addition of raisins in that case would really enhance them.


Yield:  Makes 12-15 sandwich cookies


  • 1  1/2 cups rolled oats

    These cookies are nicely spiced.

    These cookies are nicely spiced.

  • 1 cup all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 tsp. salt
  • 1 stick butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • Ginger Cream  (recipe follows)


1.  Preheat oven to 350*F.  Position racks in the top and bottom levels of the oven.  On a baking sheet, bake oats on the top rack, shaking the pan intermittently to prevent burning, until lightly browned, 10 minutes.  Transfer pan to a wire rack to cool, leaving oven on.

Begin by toasting the oats on a baking sheet.

Begin by toasting the oats on a baking sheet.

2.  Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.  In a large bowl, using an electric mixer on medium speed, beat butter and sugars until light and fluffy….

Cream butter, sugars and egg.

Cream butter, sugars and egg.

Beat in the egg.  Add the flour mixture, beating until just combined.  Stir in the toasted oats.

This is a thick dough.

This is a thick dough.

3.  Line 2 baking sheets with parchment paper.  Roll dough ( about 2 tablespoons/cookie), into balls, or use a #30 (1-ounce) ice cream scoop.  For each baking sheet, drop 12 balls 2 inches apart.  With dampened hands, flatten each ball to 1/2-inch thickness.

Flatten dough balls prior to baking.

Flatten dough balls prior to baking.

Using the bottom and top racks, bake until cookies are lightly browned around the edges and set, 12 minutes, switching the baking sheets from top to bottom and rotating them from front to back halfway through baking.  Remove from the oven and let cool for 5 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.

After baking, browned but not crispy.

After baking, browned but not crispy.

4.  Frost the bottoms of 12 cookies with Ginger Cream, then top with the remaining 12 cookies.


For Ginger Cream:IMG_5670

  • 8 ounces cream cheese, at room temperature (low-fat cream cheese is OK)
  • 1/3 cup confectioners’ sugar
  • 1/4 cup finely chopped crystallized ginger

In a medium bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth.  Beat in the ginger.



SOURCE:  The Beekman Boys via Country Living Magazine


Ginger Snaps

Ginger Snaps

Ginger Snaps

Ginger is always a must in my Christmas baking.  Sometimes it appears in more than one item.  Since I’m keeping it simple this year I settled on ginger snaps for my ginger fix instead of anything more elaborate.

I can remember making these cookies with my mother when I was young and just wanting to help in the kitchen.  I always had the sense of excitement and anticipation when my mother was baking, so that is where I wanted to be also.  Often my job was “prepping”, i.e., chopping nuts, or fruits, or in this case cutting up the candied ginger.  I never minded this because, you know, I got to taste everything in advance.  That’s how I come by my love of candied ginger, and to this day I still have to eat a piece or two while I’m cutting it up.


If store-bought ginger snaps are the only kind you have ever had then you will be very surprised by these.  They are not in the least bit dry, or crunchy.    You won’t need to dunk them into coffee or milk to soften them up.  They are kind of hard to describe;  a little crispy at the edges, but still soft and chewy inside.  Spicy and gingery, but not overly so–just a good blend of spices.  The outside is sugary, because  you form the dough into balls and roll in sugar.  Everything is better with a little sparkle, right?

These are great for gifting or make a fabulous go-along for your cup of coffee, tea, or hot cocoa.  I hope you love them as much as I do!



Yield:   about 3 dozen


  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • 2/3 cup canola oil
  • 1 cup packed brown sugar
  • 1/3 cup molasses
  • 1/4 cup finely diced crystalized ginger (optional)
  • 1 large egg
  • 1/2 – 1 cup coarse/sparkling sugar


1.  Preheat oven to 325*F.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl, combine the flour, baking soda, ginger, cinnamon, cloves and salt.  Whisk to blend.  Stir in the ginger if using.

2.In the bowl of an electric mixer, combine the oil, sugar, molasses and the whole egg.  Mix on medium speed until well combines.  With the mixer on low speed, mix in the dry ingredients just until incorporated and a dough forms.

3.  Shape small portions (about 1 Tbsp) into 1 to 1 1/2-inch balls.   Place the sparkling sugar in a small dish, and roll each ball of dough in the sugar so that it is covered in an even layer.  Repeat with the remaining dough balls.

Roll dough balls in sugar.

Roll dough balls in sugar.

4.  Place the coated balls on the prepared baking sheets about 2 to 3 inches apart.  Bake,  just until the tops of the cookies are set and beginning to crack, about 15 – 17 minutes.  Let cool on the baking sheets a few minutes, then transfer to a wire rack to cool completely.  Store in an airtight container in a cool place.

Cooling after baking.

Cooling after baking.



Note:  The cookies will become more firm as they cool, but if you prefer a softer cookie for eating, warm in the microwave for 10 seconds.

SOURCE:  my mom’s recipe box

Oatmeal Pear Scones

I went to the orchard recently to get some fresh apples and pears.  While there I noticed some recipes that were available using some of the products they were selling.  On looking through them I came upon this one for scones that included chopped fresh pears. Unusual, I thought, and worth trying out.  The recipe also called for ground ginger, but I knew immediately that I would put in some crystalized ginger, because pears need something with a little zing to enhance their flavor, and also just because I love candied ginger and use it whenever I can work it in. The recipes were free for the taking, so—I came home and soon began to bake these scones.  There is no rolling of dough or cutting involved.  They are simply dropped by the 1/4 cupful onto a baking sheet.  Quick. Easy.  Try them!


YIELD:  Makes 10 dropped-style scones


  • 1 cup all-purpose flour
  • 1 cup old-fashioned oatmeal
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ginger
  • 1 Tablespoon finely chopped crystalized ginger (optional, my addition)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3 Tablespoons unsalted cold butter, cut into pieces
  • 3/4 cup plain yogurt
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla
  • 3/4 cup unpeeled, finely chopped pear

1.  Preheat oven to 400 degrees.  Lightly grease a baking sheet or line with parchment paper.

2.  In a large bowl, combine all the dry ingredients, i.e. flour through salt.  Cut in butter with a pastry blender until mixture resembles coarse crumbs.

3.  In a small bowl, combine yogurt, egg and vanilla.  Add to dry ingredients all at once.  Mix until dry ingredients are moistened.  Gently stir in pear.

4.  Place  10  1/4 -cups of dough on the baking sheet, 2 inches apart.

5.  Bake for 17 – 20 minutes or until golden brown.  Serve warm.

Adding the crystalized ginger worked out very well.  It added an occasional sharp little bite to a very nice, not too sweet accompaniment  to coffee.  I’m so glad to have found this recipe.  I think you will enjoy it, too.

SOURCE:  Courtesy of Belltown Hill Orchards

Lemon Ginger Scones

The first time I had a piece of crystalized ginger, I immediately loved it;  my imagination went a little wild as I thought of all the ways I could use it.  Since then I’ve experimented with putting it in a variety of baked goods.  I found out that it likes being “center stage”, without a lot of other ingredients to compete with.  That way you get the full impact of its gingery, spicy, sweetness.  This recipe for scones with lemon and candied or crystalized ginger is a great example of that.  It’s one of my favorites—I hope you like it too.


Makes 6 large or 12 small scones


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • zest of one lemon
  • 1/2 cup chopped crystalized ginger
  • 2/3 cup buttermilk
  • egg wash and turbinado sugar for tops


Preheat oven to 400 degrees.  Lightly grease baking sheet or line with parchment paper.

Mix all dry ingredients together ( flour through salt) with a whisk.  Cut in cold butter with pastry cutter or two knives.  Stir in lemon zest and chopped ginger. Add buttermilk.  Stir just to moisten.

Turn out onto lightly floured board and knead gently to unify. With hands form into a disc about  7 inches round by 1 1/2 inches thick.

Cut into 6 large or 12 small triangles, and place on prepared baking sheet.  Brush tops with egg wash ( I use a little Egg Beaters) and sprinkle with coarse sugar.  Bake at 400 degrees for 20-25 minutes, or until golden brown and a toothpick tests clean.

Serve warm with jam.  I particularly like blackberry jam that I make in the summer when blackberry season comes around.  I’ll save that story or another day!

SOURCE;    A  Carolyn Original