Ginger Crunch Oatmeal Peanut Butter Cookies

Recipe Collection: Dessert

Ginger Crunch Oatmeal Peanut Butter Cookies bring a unique flavor to your table, combining the warmth of crystallized ginger with the heartiness of oats and the richness of peanut butter. These cookies are chewy in the center with a crispy edge, making them a perfect snack for any time of day. Ideal for those with gluten, dairy, peanut, and egg allergies, this American-inspired recipe is versatile enough to be enjoyed with a glass of milk or a warm cup of tea.

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Overview

These Ginger-Infused Oatmeal Peanut Butter Cookies are a delightful twist on a classic favorite. The addition of crystallized ginger adds a spicy-sweet snap that perfectly complements the creamy peanut butter and hearty oats. These cookies are chewy in the center with a crispy edge, making them an irresistible treat for both kids and adults alike.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Peanuts, Eggs

Cuisine

American

Serving Size: 12

Cooking Time: 20 minutes

Ingredients

• 1 Cup packed brown sugar
• 0.75 Cup white sugar
• 0.5 Cup butter, softened
• 0.5 Cup shortening
• 1 Cup peanut butter
• 2 Large eggs
• 0.5 Teaspoon (tsp) vanilla extract
• 1.5 Cups all-purpose flour
• 2 Teaspoons (tsp) baking soda
• 1 Teaspoon (tsp) salt
• 1 Teaspoon (tsp) ground ginger
• 1 Cup rolled oats
• 1 Cup crystallized ginger, minced

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. In a medium bowl, cream together the brown sugar, white sugar, butter, and shortening until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
3. Add the peanut butter, eggs, and vanilla extract to the creamed mixture. Beat until well combined and smooth.
4. In a separate bowl, whisk together the flour, baking soda, salt, and ground ginger. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Gently fold in the rolled oats and minced crystallized ginger until evenly distributed throughout the dough.
6. Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Once cooled, store the cookies in an airtight container to maintain their chewy texture and crispy edges.

Enjoy your homemade Ginger Crunch Oatmeal Peanut Butter Cookies with a glass of cold milk or a warm cup of tea!