Chewy Oatmeal Ginger Cookies
A delightful chewy cookie you'll enjoy all season long.
Servings: 42 cookies
Equipment
- Baking Sheets
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.
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.
