GINGER OATMEAL COOKIES For Printer Friendly Version CLICK HERE

Chewy or crisp, small or large, here is a delicious cookie, particularly if you like ginger.

1-1/2 cups all-purpose flour (375 mL)
1 tsp baking soda (5 mL)
1/2 tsp salt (2 mL)
1 tsp ground ginger (5 mL)
3/4 cup vegetable shortening (175 mL)
3/4 cup brown sugar (175 mL)
1/2 cup granulated sugar (125 mL)
2 eggs
1 tsp vanilla (5 mL)
2 cups old-fashioned rolled oats (500 mL)
1/2 cup chopped crystallized (candied) ginger (125 mL)

In bowl, combine flour, baking soda, salt and ground ginger.

In large bowl, cream shortening and sugars until light. Beat in eggs and vanilla until smooth. Add dry ingredients to creamed mixture, blending well. Stir in rolled oats and chopped ginger.

For larger (4 inch/10 cm) cookies, drop about 1/4 cup (50 mL) batter onto Chefs Select Parchment Paper lined baking sheets. Press down lightly.

Bake in preheated 350°F (180°C) oven for 14 to 18 minutes or until golden brown (the shorter cooking time for chewy and the longer time for crisp cookies). Let cookies cool on baking sheet for a few minutes before transferring to wire rack to cool.

For regular size cookies (2 to 2-1/2 inches/5 to 7 cm), use about 2 tbsp (25 mL) batter and bake at 350°F (180°C) for 12 to 14 minutes or until golden brown. Transfer to wire rack to cool.

Makes about 18 - 4 inch (10 cm) cookies or about 3 dozen 2 to 2-1/2 inch (5 to 7 cm) cookies.