Friday, December 23, 2011

Ginger Oatmeal Lace Cookies

These Oatmeal Lace Cookies are very delicate, tender, and crisp. The batter is a cinch to make on the stove top rather than the mixer, and they keep well for several days in an airtight container.  The crystallized ginger gives an unexpected, pleasant bite. 

If you love oatmeal cookies and are a fan of ginger, this is a cookie for you!

Ginger Oatmeal Lace Cookies
(adapted from Martha Stewart)
1 1/2 cups (3 sticks) unsalted butter
3 cups uncooked old-fashioned rolled oats
1 1/2 Tbsp. all-purpose flour
1 tsp. salt
1 3/4 cup sugar
2 tsp. vanilla
2 eggs, lightly beaten
2 Tbsp. finely minced crystallized ginger

Preheat oven to 325 degrees. Line baking sheets with parchment paper.

In a large saucepan over low heat, melt the butter. Let cool a bit and add oats, flour, salt, sugar, and vanilla. Stir well to combine, then add the eggs. Mix thoroughly and stir in the minced ginger.

Drop 1 Tbsp. of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon.  Bake for 13 to 15 minutes, rotating pans half way through baking, until just golden brown. Cool on pans for about 5 minutes. Carefully remove cookies from pan with a thin spatula and let cool completely on wire racks. 


  1. The first time my husband made cookies for me, he got impatient creaming the cold butter and sugar and just melted them together. I told him that would never work, but they were the most delicious cookies I've ever eaten! Sort of like pralines. Google "market mystery cookies" for a version in which the dough is simmered over a double boiler for an hour. They, too are delicious.

  2. I have far too many sweet cravings these days - which only means that my family has to suffer them. This gets bookmarked for making later this week, I love how pretty these cookies look.