Chocolate and Ginger
You may think chocolate and ginger are an odd combination but if you’ve ever had Walker’s dark chocolate gingers, you’ll realize the match is made in heaven. The sweet-spicy taste of ginger enhances the flavor of the chocolate while the dark chocolate rounds off the spiciness of the ginger.
These are oatmeal cookies that contain the lovely duo – these cookies are so satisfying and filling that they’ll be eaten as a meal..and for dessert.
As my mind makes a tangent, if I had a brown dog and orange cat, their names would be chocolate and ginger, respectively.
2 sticks unsalted butter (1/2 pound), softened but still firm
1 cup light brown sugar
1 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
3/4 teaspoon ground ginger
1/4 teaspoon fresh ground nutmeg
3 cups rolled oats
1.5 to 2 cups chocolate chips
1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
2. Mix flour, salt, baking powder, ground ginger, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and chocolate chips (do not over mix)
3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper-covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.