Ginger Oatmeal Cookies

These oatmeal cookies are one of my favourite simple cookie recipes. My favourite type of cookies are oatmeal because they are the perfect combination of crispy and chewy, and you can add in whatever you want to them! These are perfect without any add-ins because it lets the hint of ginger and spices shine through. However, if you're like my dad who was appalled that I just had plain oatmeal cookies then feel free to add in a cup of either raisins or chocolate chips to the dough - I guess for some people chocolate chips are necessary!

Ingredients:

3/4 cup unsalted butter or margarine, room temperature

1 cup light brown sugar

1 large egg

1 tsp. pure vanilla extract

3/4 cup all purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2-1 tsp. ground ginger - Use more or less ginger depending on how strong of a ginger flavour you like. I love ginger so I use a heaping tsp.

1/4 tsp. ground nutmeg

3 cups old-fashioned rolled oats

Directions:

Preheat oven to 350 degrees F and place rack in centre of oven. Line 2 baking sheets with parchment paper.

In a large bowl, beat together the butter and sugar with an electric mixer until creamy and smooth. Add the egg and vanilla extract and beat to combine.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Add the flour mixture to the butter mixture and beat until incorporated. Stir in the oats until evenly combined.

Scoop out balls of dough and place on the prepared baking sheets about 2 inches apart. Flatten the balls of dough slightly with your fingers so they are about 1/2 inch thick.

Bake the cookies for about 11-13 minutes, or until light golden brown around the edges but still soft and a little moist in the centres. If you like a crunchier rather than chewy cookie then leave them in for an extra minute or two, but be careful not to burn them! Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

*Recipe by Brooke McMillan