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.
This pantry recipe makes a great addition to any holiday cookie tray. The ginger makes this perfect for Christmas.
- Light brown sugar
- Light Karo syrup
- Old-Fashioned Oats
- Baking Soda
- Ground Ginger
- Ground Cinnamon
- White Chocolate
What makes this cookie chewy?
There are three componets that make these oatmeal ginger cookies chewy.
- The brown sugar because the molasses in the sugar contributes to the texutre.
- The use of shortening. Shortening produces a softer texture. You can read about shortening vs butter in the post for Homemade Brownie Cookies.
- 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.
Friday Christmas Cookie Recipes
- Big Soft Ginger Cookies from Jolene’s Recipe Journal
- Chai Snickerdoodles from The Spiffy Cookie
- Chewy Oatmeal Ginger Cookies from Family Around the Table
- Chocolate Peanut Butter Cookies from Kate’s Recipe Box
- Chocolate Peppermint Crunch Cookies from Karen’s Kitchen Stories
- Christmas Ritz Cracker Cookies from Jen Around the World
- Cinnamon Toast Macaron from A Kitchen Hoor’s Adventures
- Cranberry Pistachio Biscotti from Sweet Beginnings
- Cranberry Thumbprint Cookies from Cheese Curd In Paradise
- Double Chocolate Cherry Almond Oatmeal Cookies from Magical Ingredients
- Double Peppermint Cookies from Daily Dish Recipes
- Grinch Cookies from Devour Dinner
- Italian Pistachio Cookies from Take Two Tapas
- Old-Fashioned Jubilee Jumbles Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peppermint Shortbread from A Day in the Life on the Farm
- Reindeer Cookies from Kathryn’s Kitchen Blog
- Sugar Cookie Bars from Leftovers Then Breakfast
- Thumbprint Cookies from Palatable Pastime
- White Chocolate Cranberry Oatmeal Cookies from Art of Natural Living
- 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
- 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 degrees F. 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.
These cookies will freeze well but do not decorate before freezing. Freeze undecorated cookies then thaw completely and decorate with white chocolate and sprinkles.
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