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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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Oatmeal ginger cookies on a blue platter.

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Ingredients

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
  • Baking Soda
  • Ground Ginger
  • Ground Cinnamon
  • Salt
  • White Chocolate
  • Sprinkles

Frosted oatmeal ginger cookies on a holiday plate.

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

  1. The brown sugar because the molasses in the sugar contributes to the texutre. 
  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.

Oatmeal ginger cookies PInterest image.

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.

Oatmeal ginger cookies Twitter image.

Frosted oatmeal ginger cookies on a holiday plate.

Recipe - Chewy Oatmeal Ginger Cookies

Yield: 42 cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Chilling Time: 1 hour
Total Time: 1 hour 18 minutes

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

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

  1. In the bowl of a mixer combine the brown sugar and shortening until creamy. Add egg and corn syrup and mix until well incorporated.
  2. 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.
  3. Preheat oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
  4. Using a cookie scoop, make 1-inch balls. Place 2 inches apart on prepared baking sheet.
  5. Bake 8 to 9 minutes until lightly browned. Let stand 5 minutes before moving to a cooling rack to cool completely.
  6. 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.

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.

Did you make this recipe?

I'd love to hear about it! Please leave a comment below!

Christie

Thursday 25th of November 2021

I will eat ALL the gingerbread cookies! It's like a combo of my two faves! Gingerbread and oatmeal cookies.

Colleen - Faith, Hope, Love, & Luck

Monday 15th of November 2021

Chewy oatmeal cookies are always a good thing. However, when you add in ginger...they easily become an AMAZING thing!!!

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