You’ll love these cookies even if you’re not an oatmeal cookie kind of person. They’re perfectly soft on the inside, with a crisp exterior. A true comfort cookie.
Ingredients
- 115g butter, softened
- 100g dark brown sugar
- 50g granulated sugar
- 1 large egg
- 30g molasses
- 5ml vanilla extract
- 130g all-purpose flour
- 100g rolled oats
- 2.5g baking soda
- 2.5g baking powder
- 2.5g salt
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 ground nutmeg
- 60g chopped walnuts, toasted
- 30g crystallized ginger, roughly chopped
Method
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Toast the walnuts in a saucepan for about 5 minutes or until lightly fragrant.
- In a large bowl, or in the bowl of an electric stand mixer, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, molasses, and vanilla extract. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, oats, baking soda, baking powder, salt, ground ginger, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the toasted walnuts and crystallized ginger.
- Scoop about 45g portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with your hand or the back of a spoon. As an optional step, you can sprinkle flaky sea salt on top of each cookie.
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden but the centres still appear soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
