OAT TOFFEE GINGER COOKIES
Ginger is truly one of my favorite ingredients and one that I have in various forms on a daily basis. There is fresh ginger and ground ginger in my morning masala chai, everyday. It helps to kick start the day and the ginger really wakes me up. Ginger is in Indian dishes as well, that I usually make for dinner, or asian dishes – when I make the asian bowls.
Ginger screams warmth, fuzziness, winter and I had to come up with a cookie recipe that has a lot of ginger in it!
INSPIRATION
I came up with these oat toffee ginger cookies because one of my favorite biscuits from the UK is Fox’s Ginger Crunch cookies. They are so gingery, and have a sharp snap to them. They have a honeyish taste to them as well.
My Oat Toffee Ginger Cookies are a sweet, gingery, chewy version – with ground ginger and candied ginger, toffee bits to give it that caramely taste, and finally drizzled with chocolate to give it extra pizazz!
INGREDIENTS
The ingredients for the Oat Toffee Ginger Cookies are:
- Flours : I use 2 kinds of Bob’s Red Mill Flours for this cookie. Always use the best ingredients like Bob’s Red Mill, to get the best results in a cookie!
- All purpose Flour: I use the Organic Unbleached White All Purpose Flour from Bob’s Red Mill
- Semolina Flour: I use the Bob’s Red Mill Semolina Flour, giving it a tiny amount of grit.
- Oats: I use Bob’s Red Mill Gluten Free Rolled Oats (Not instant), to this cookie. You can use the normal Whole Oats too. I like that these gluten free oats are lighter and thinner than the whole oats.
- Granulated Sugar and Light Brown Sugar: I use 2 kinds of sugars in this cookie, both playing a part in the texture. The brown sugar gives it a molasses chewiness that makes this cookie super addictive!
- Ground Ginger: It is a ginger cookie and I add good quality ground ginger. It does not taste that gingery and it is a pleasant cookie to eat.
- Baking soda and Baking powder: You can add ¼ teaspoon more baking soda if you want the cookie to spread a bit more. I like the cookie to have a bit more height hence I added ½ teaspoon of baking soda.
- Salt
- Unsalted Butter : The butter is melted anyways, so if it is not room temperature it is ok.
- Egg
- Vanilla extract
- Candied Ginger: I LOVE candied ginger in baked goods, especially this time of the year!
- Toffee bits : I use Heath toffee bits which are easily available in the grocery store.
You can find Bob’s Red Mill Products at various locations on this site.
HOW EASY THIS COOKIE IS!
This cookie is really super easy. It requires
- NO STAND MIXER or
- NO HAND MIXER.
- It can be made in a bowl with a spatula
- It has a rest time of 30 minutes
- Bake time for each batch is about 14 minutes
- This cookie can easily be made in 2 hours.
The candied ginger and toffee bits in the cookie add a lovely touch to the overall cookie. These cookies are MIND YOU – HIGHLY ADDICTIVE! I made the first batch as a trial batch, and I made 2 more batches after that (with minor tweaks!). They vanished quite fast!
The chocolate drizzle on the top is totally optional, it is simply to make the cookie decorative, fun and festive. They taste just as good or better without the chocolate! I love these cookies with my morning masala chai – ginger on ginger action! 😉
TIP: The best way to eat this cookie is to warm it up in the microwave for 10 seconds. It will be absolutely perfect to have it with your tea or coffee!
IF you are still looking for a cookie to make and gift, this is one to make! They are super delicious and totally worth it – and super easy to make too!
If you do make these cookies, please do tag #thejamlab and #bobsredmill on Instagram and/or leave a comment on this blog post!
Hope you all have a wonderful and merry Christmas!
XO
Amisha
- This blog post is sponsored by Bob’s Red Mill. All opinions and content are my own.
Oat Toffee Ginger Cookies
Ingredients
- Makes 26 cookies
- 2 sticks (226 g) unsalted butter
- 2 tablespoon honey
- ½ cup + 2 tablespoons (125 g) granulated sugar
- ½ cup + 2 tablespoons (125 g) light brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 ¾ cups (230 g) Bob’s Red Mill Unbleached White All-Purpose Flour
- ¼ cup (45 g) Bob’s Red Mill Semolina Flour
- 1 ¼ cups (125 g) Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- 3 teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup toffee bits (I used Heath toffee bits)
- ⅓ cup finely chopped candied ginger
- 1/2 cup demerara sugar
- 1/2 cup rolled oats
- 2 tablespoon cookie scoop
- Garnish:
- ½ cup dark chocolate chips
- Sprinkles
Instructions
- Oat Toffee Ginger Cookie
- In a medium saucepan, on medium heat, add the butter, honey and sugars. Mix with a rubber spatula, until the butter melts and the mixture combines. Heat the mixture for about 2 minutes, till the sugar melts completely. Cool the mixture.
- Once cooled, add the egg and vanilla and whisk thoroughly until well combined.
- In a medium bowl, add the all purpose flour, semolina flour, rolled oats, ground ginger, baking powder, baking soda, and salt. Whisk to combine.
- Add the dry mixture to the wet, and fold in with the rubber spatula.
- Add the toffee bits and candied bits until they are spread throughout.
- Place the saucepan in the fridge for about 30 minutes.
- Preheat the oven to 350 degrees.
- Keep 3 baking sheets with parchment paper ready.
- Using the cookie scoop, scoop out a heaping amount of cookie dough. Roll it between your hands to form a ball.
- Roll it either in the demerara sugar or the rolled oats (your preference! Or make half and half!).
- Place 6 on a baking sheet about 2 inches apart, giving them room to spread.
- Place in the lower middle rack of the oven for about 14 minutes, until golden brown in color. Rotate the pans halfway through to bake them evenly.
- Remove from the oven and rest the cookies for about 10 minutes.
- Place them on a wire rack until completely cooled.
- Repeat the process with the remaining cookie dough.
- Garnish:
- Melt the chocolate chips in a bowl, in 30 second increments, upto 2 minutes. Use a rubber spatula to stir them after every interval.
- Pour the mixture into a 12 inch piping bag (placed in a glass). Nip a tiny bit of the end of the bag.
- Pipe zig zag across each cookie and add sprinkles on the top.
- Place the cookies in the freezer for 5 minutes for the chocolate to set.
- Keep them out to set for another half an hour.
- Place them in cookie tins or an airtight container for upto 1.5 weeks.
- Storage and Shipping Instructions:
- Store the cookies in an airtight container for upto 1.5 weeks for maximum freshness.
- They can be easily packaged in a plastic baggy, or in a cookie tin with a parchment paper inside. Make sure that the cookies are packaged such that when the tin is shaken, the cookies do not shake/move.
Reader Interactions