Oatmeal and Walnut Gingersnaps
With the kids back at school after the holidays, it's a good day to put a simple drop cookie into the freezer for those lunches. I love this gingersnap that has oatmeal and walnuts added in for texture and nutritional value. It's a recipe that gets repeated requests at our home. It's a big batch making about 100 cookies so there is plenty for the freezer and some to share.
- 1 1/2 cups room temperature butter
- 2 cups white sugar
- 2 eggs
- 1/2 cup molasses
- 3 cups flour
- 1 1/2 cups large flake oatmeal
- 2 cups finely chopped walnuts
- 3 teaspoons baking soda
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- sugar to roll cookie balls in
- Preheat oven to 350 F.
- Cream together butter and sugar with a stand mixer until light. Add in eggs, one at a time and then molasses. Beat together to combine.
- Stir together dry ingredients and then slowly add to creamed mixture.
- Cover and refrigerate 1 hour to make handling the dough easier.
- Use a small spring loaded ice cream scoop or form small 1 inch balls. Roll balls into sugar and arrange on greased cookie sheets about 2 inches apart. They will flatten so there is no need to press them down.
- Bake for 10 minutes or until lightly browned and cool on wire racks.
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