Chewy Oatmeal Ginger Cookies

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Oatmeal and ginger come together in this deliciously chewy holiday cookie. Chewy Oatmeal Ginger Cookies are perfect to serve all season long. Delicious alone but even better when you dress them up with a white chocolate drizzle and holiday sprinkles.

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Why You’ll Love This Recipe

• Ginger and oatmeal are a delicious combination.
• You can decorate them any way you want or leave them plain.
• If decorated, they are very festive on a cookie tray.
• They aren’t just for Christmas. Use different sprinkles for other holidays or every day.
• The recipe is easy to follow.
• You can freeze undecorated cookies.

Ingredients for Chewy Oatmeal Ginger Cookies

This pantry recipe makes a great addition to any holiday cookie tray. The ginger makes this perfect for Christmas.

• Light brown sugar
• Shortening
• Egg
• Light Karo syrup
• Flour
• Old-Fashioned Oats – not quick cooking
• Baking Soda
• Ground Ginger
• Ground Cinnamon
• Salt
• White Chocolate
• Sprinkles

What makes this cookie chewy?

There are three components that make these oatmeal ginger cookies chewy.

1. The brown sugar. The molasses in the sugar contributes to the texture. 
2. The use of shortening. Shortening produces a softer texture. You can read about shortening vs butter in the post for Homemade Brownie Cookies.
3. Adding oats to this ginger cookie provides chewiness. If you’ve ever had an oatmeal raisin cookie, these have a similar texture.

Tips for Melting White Chocolate

I always use Ghirardelli white chocolate chips because they are good quality. I have used Nestle in the past but always a new bag.

A bag that has been sitting in your pantry will not melt as well as a fresh bag. Trust me on this one. You can still use the older bag for making cookies or throw them into brownie batter.

I melt them in the microwave, 15 – 30 seconds at a time, stirring until smooth. Then drizzle over the cookies and decorate with sprinkles.

How can you decorate cookies?

Melted chocolate is a festive and delicious way to decorate cookies and take them to the next level.

Ginger and white chocolate pair together nicely. You can drizzle the chocolate over the cookies as I have done here or you dip half of the cookie in chocolate and then add sprinkles.

How do you serve ginger oatmeal cookies?

These cookies are the perfect addition to a cookie tray or tin. I offer them on my holiday dessert table and there are never any left!

Enjoy a glass of milk, a cup of coffee, or tea with a cookie or two. Hot chocolate would also be delicious to serve with my chewy oatmeal ginger cookies.

More Tasty Cookie Recipes

If you like my chewy oatmeal ginger cookies, try my Oatmeal Chocolate Chip Cookies, Oatmeal, Cranberry, and White Chocolate Chip Cookies, or Honey Oatmeal Spice Cookies.

If ginger is your favorite, these Easy Ginger Molasses Cookies, Gingerbread Magic Cookie Bars, or Ginger Shortbread Cookies.

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Chewy Oatmeal Ginger Cookies

A delightful chewy cookie you'll enjoy all season long.

5 from 35 votes

Prep Time10 minutes mins

Cook Time8 minutes mins

Chilling Time1 hour hr

Total Time1 hour hr 18 minutes mins

Course: Christmas Cookies

Cuisine: American

Servings: 42 cookies

Author: Ellen Folkman

Equipment

• Snow Storm Sprinkles Mix – Christmas Sprinkles – Winter Sprinkles
• OXO Good Grips Small Cookie Scoop Black/Silver
• Christmas Jimmies Sprinkles – Christmas Sprinkles – Traditional Christmas Jimmies
• Baking Sheets
• Silpat

Cook ModePrevent your screen from going dark

Ingredients

• 1 cup packed light brown sugar
• ¾ cup shortening
• 1 egg
• ¼ cup light corn syrup I used Karo brand
• 1 ½ cups flour
• 1 cup old-fashioned oats uncooked
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup white chocolate chips
• Assorted holiday sprinkles

Instructions

• In the bowl of a mixer combine the brown sugar and shortening until creamy. Add egg and corn syrup and mix until well incorporated.
• Add flour, oats, baking soda, ginger, cinnamon, and salt to the creamed mixture and combine well. Cover and chill the dough for at least 1 hour.
• Preheat oven to 350℉. Line a baking sheet with parchment or a silicone baking mat.
• Using a cookie scoop, make 1-inch balls. Place 2 inches apart on prepared baking sheet.
• Bake 8 to 9 minutes until lightly browned. Let stand 5 minutes before moving to a cooling rack to cool completely.
• In a bowl melt white chocolate chips according to package instructions. Once melted, drizzle over a few cookies at a time and sprinkle with desired holiday sprinkles. Allow chocolate to set before storing cookies.

Recipe Notes

These cookies will freeze well but do not decorate before freezing. Freeze undecorated cookies then thaw completely and decorate with white chocolate and sprinkles.