These cookies are a ginger lover’s dream. They are both crisp and chewy at the same time and totally addictive.
Oatmeal Ginger Lace Cookies
Makes about 2 dozen cookies
3 sticks of unsalted butter
3 cups old fashioned oats
1 ½ tablespoons all-purpose flour (can substitute coconut flour to make them gluten free– they will not spread as much)
1 teaspoon salt
1 ¾ cups brown sugar
½ cup crystalized ginger
½ teaspoon ground ginger
2 teaspoons vanilla
2 large eggs lightly beaten
Pre-heat the oven to 325 degrees.
In a food processor pulverize the brown sugar and the ginger until the ginger is finely diced and set aside.
In a sauce pan melt the butter, take off the heat and let cool slightly.
Combine all the ingredients except the eggs and mix well.
Add the eggs and stir until well combined.
Line a cookie sheet with parchment paper or a silicone sheet such as Silpat
Drop 1 ½ tablespoon of batter at a time on the parchment flattening the mounds into a circle with the back of a spoon, spacing about 3 inches apart.
Bake until golden brown about 13-15 minutes, cool on a wire rack.