Lemon and ginger are both favored flavors in our home. When they are combined in a recipe, it definitely gets my attention. And when they are both used to flavor an oatmeal cookie, I get baking!

That’s what I did last weekend. I mixed up a batch of these cookies, sampling the dough as I was forming it into balls for baking. Delicious! I shared a bit of the dough with Eric. He agreed. After they baked, we split a cookie warm from the oven. We each had a few later in the evening for dessert.

In order not to eat the whole batch by ourselves over the weekend, I gave all but 4 of the remaining cookies away to Andrew and Emily on Sunday when they came down for lunch, in an effort not to eat the entire batch of 2 dozen cookies in less than 36 hours! I’ll be making these oatmeal cookies frequently!

Lemon-Ginger Oatmeal Cookies

Lemon-Ginger Oatmeal Cookies (adapted from a recipe by Melissa D’Arabian via foodnetwork.com) Total Time Required: 30 minutes, Prep Time: 20 minutes, Cook Time: 10 minutes, Yield: ~2 dozen cookies

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon grated fresh ginger
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup old-fashioned oats
• 1/2 cup chopped walnuts

Directions:

Preheat the oven to 375º F.

Cream the butter with the sugars in the large bowl of a stand mixer until it is light and fluffy, about 3 minutes.

Cream the butter with the sugars.

Add the ginger, zest, vanilla, and egg to the mix and combine well.

Add the ginger, lemon zest, vanilla, and egg to the mixer.

Add the flour, baking powder, baking soda, cinnamon, and salt into the mixer and mix until it is well incorporated.

Add the flour, leavening, salt, and spice to the mix.

Add in the oats and mix thoroughly. Gently fold in the nuts.

Add in the oats and nuts.

Roll the dough into 1-inh balls and place them on a Silpat mat or parchment paper lined baking sheet. Bake until golden, 10 – 12 minutes, turning the pan halfway through the baking time.

Roll the dough into 1-inch balls.

Let the cookies cool for 2 minutes on the baking sheet and then remove them to a wire rack to cool completely.

Cool the cookies for 2 minutes on the baking sheet.

Store the cookies in an airtight container (if there are any left), once they are completely cooled.

These will go fast!

Already planning on making another batch this week!  ~Linda

Lemon-Ginger Oatmeal Cookies (adapted from a recipe by Melissa D’Arabian via foodnetwork.com) Total Time Required: 30 minutes, Prep Time: 20 minutes, Cook Time: 10 minutes, Yield: ~2 dozen cookies

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon grated fresh ginger
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup old-fashioned oats
• 1/2 cup chopped walnuts

Directions:

Preheat the oven to 375º F.

Cream the butter with the sugars in the large bowl of a stand mixer until it is light and fluffy, about 3 minutes. Add the ginger, zest, vanilla, and egg to the mix and combine well.

Add the flour, baking powder, baking soda, cinnamon, and salt into the mixer and mix until it is well incorporated. Add in the oats and mix thoroughly. Gently fold in the nuts. Roll the dough into 1-inh balls and place them on a Silpat mat or parchment paper lined baking sheet. Bake until golden, 10 – 12 minutes, turning the pan halfway through the baking time. Let the cookies cool for 2 minutes on the baking sheet and then remove them to a wire rack to cool completely. Store the cookies in an airtight container (if there are any left), once they are completely cooled.