Chocolate Chip Ginger Oatmeal Cookies

   Chocolate Chip Ginger Oatmeal Cookies 


Chocolate Chip Ginger Oatmeal Cookies
Chocolate Chip Ginger Oatmeal Cookies


 It's about the end of the September and offing of the October, welcome this slight winter with these Chocolate Chip Ginger Oatmeal Cookies. For this weather, you just need something that gives warmth to your body, in these chocolate chip ginger oatmeal cookies I have used freshly grated ginger, all-spices, molasses, and goodness of oats. 


These cookies are crunchy outside and chewy inside and loaded with the chocolate chips you can imagine the taste if you are a chocolate lover. I have used dark chocolate chips for the intense flavor of the chocolate. Store these spiced chocolate studded cookies in an airtight container will stay soft and chewy for long, you can substitute molasses with the brown sugar but I would prefer molasses.


Molasses has similar properties as jaggery rich in iron, potassium, calcium, magnesium unlike sugar high in sulfur. Its unique taste makes it a loving ingredient in baking cookies, cake, and bread is very much different from maple syrup. If you  like recipe collection of cookies must read; Molasses Ginger Cookies, Peanut Butter Cookies, Christmas Snowball Cookies, Chocolate Chip Cookies, and Cream Cheese Cookies.


Total Time 1hour 15 minutes

Yield 24 cookies




100g oatmeal, gluten-free 

100g whole wheat flour, ( you can substitute with AP flour)

2eggs, room temperature

1/4 cup maple syrup  

1/4 cup molasses

3 tbsp dark chocolate chips

1tbsp cocoa powder, (use only if you bring the intense flavor of chocolate)

1 tsp vanilla extract

1 1/2 tsp baking powder

2 tsp ginger, grated

 1/4 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp salts

2tbsp unsalted butter




 Make a mixture of oats, flour, cocoa powder
, salt, and all the spices in a bowl, whisk them to blend well. In another bowl whisk all the wet ingredients; butter, eggs, maple syrup, molasses, and vanilla together, stir to incorporate well. Now carefully fold in dry ingredients to wet ingredient, add in 2 tbsp of chocolate chip (remaining 1 tbsp is to stud cookies before baking) and to incorporate to make a smooth dough, chill this dough for 30 minutes.


Meanwhile, prepare your baking sheet; grease, and lined with parchment paper or use a silicone baking mat. Preheat the oven to 325 degrees F. 


Using an ice-cream scoop to form cookies onto the baking sheet, gently flatten them through fingers or using a spatula. Stud a few chocolate chips onto the top of them, bake for 10-12 minutes or turn lightly brown all over then let them cool for 15 minutes before transferring them to wire rack. Make the cookies into the batches 12.


These cookies will spread slightly so the thickness of cookies is up to you. The success of this recipe is the accurate measurement always uses a kitchen scale to measure the ingredients.