When life gives you lemons, make lemonade. When life gives you crystalised ginger, make these cookies. And when you’re having a particularly lemony day all you need to do grab a few dough balls from the freezer and bung them in the oven. In a mere 15 minutes you’ll be in spicey, chocolatey nirvana.
I solomnly swear that a plate of cookies and a glass of milk can get you through rough spots like Mondays, or when your neighbour’s car alarm has kept you awake all night, or when you find out someone’s using your name to defraud people. You might find you need a stronger drink (Yorkshire tea) if all the above happen to you in the same day like they did to me.
Chocolate and ginger oatmeal cookies
Adapted from Smitten Kitchen
Makes about 50 cookies
- 115g unsalted butter
- 50g sugar
- 150g soft brown sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 2 large eggs
- 190g self raising flour
- 120g rolled oats
- 120g crystalised ginger, chopped
- 200g chocolate chips
In a large bowl, beat the butter until pale and fluffy. Beat in the sugars, vanilla and salt before adding the eggs one at a time.
Stir in the flour half at a time then mix in the oats, ginger and chocolate.
Chill the dough for 30 minutes or up to a day and, when you’re ready to bake, preheat the oven to 180°C.
Scoop out heaped teaspoons of the dough and roll into small balls, about 2cm in diametre. Arrange on a lined baking tray leaving 4cm between each cookie.
Bake in the middle of the oven for 10-12 minutes until the edges are firm and starting to go golden. The centres should still be a little soft.
Cool on a rack before serving. Store in an air-tight tin or box.
Alternatively, place the shaped, un-baked cookies in the freezer and, once frozen, transfer to a large ziploc bag. Bake the cookies from frozen for 12-15 minutes.