Ingredients for Ginger Lemon Oatmeal Cookies
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Fresh Ginger
- Lemon Zest
- Vanilla Extract
- 1 large egg
- All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
- ½ teaspoon salt
- Old Fashioned Oats
- 1 cup chopped pecans
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How to Make Ginger Lemon Oatmeal Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar and ¾ cup packed brown sugar in a large bowl until light and fluffy (about 3 minutes).
- Beat in 2 tablespoons grated fresh ginger, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, and 1 large egg until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour (or gluten-free blend with 1 teaspoon xanthan gum), 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 2 cups rolled oats and 1 cup chopped pecans.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until golden brown. (For gluten-free and dairy-free, bake at 350°F for 9 minutes in a convection oven).
- Let cookies cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
56g
Fat
21g
Carbs
8g