I have a cookie recipe that I love dearly.
They have ginger, molasses, wheat, and eggs! Surely these are healthy.
I have a problem. I mean it. These cookies are invading my thoughts on a regular basis.
I have a recipe. And I know how to use it. But the problem was this: I grew up with another kind of gingersnap, which I love even more. Oatmeal gingersnaps! In fact, I never had a plain gingersnap until I had grown up, married, and moved out of the state.
I was nearly into my third trimester, bemoaning the first of many evenings with swollen feet as I went through the steps, finally taking the perfect product from the oven.
I loved them. My husband loved them. The baby kicked like she was ready to swim the English Channel. They were a hit! But I couldn’t quite drown out the voice in my head that insisted on gingersnaps with OATS!
Fast forward a few months.
Eve is nearly six months old, and teething. My husband and I are constantly nursing matching headaches, these days, because of how very verbal she is. She screeches, babbles, yells, etc– constantly. Sometimes it’s nice, hearing her “bblaa da da da” away as she chews on her toys, but her screeches are serious business. Earsplitting.
We do what we can for her, but she still leaves our heads achey.
But wait! Ginger is a natural painkiller!!
Cue baking montage. This time, my brain nags, use oats!!!
So I do. Double the ginger, for the natural ache-soothing, raw sugar on the outsides, and Done!
Here’s the recipe:
Extra-Strength Oatmeal Gingersnaps:
3/4 cup shortening
1 cup dark brown sugar
1/4 cup molasses (next time, I’m going to try blackstrap molasses!)
- Beat until slightly fluffy.
- Sift together:
2 1/4 cups sifted AP flour (someday I’ll try whole wheat)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
- stir into molasses mixture.
Add 1 cup old fashioned rolled oats.
- Mix into dough.
- Form into small balls, and roll in raw sugar.
- place 2 inches apart on greased cookie sheet.
- Bake at 375* for 12 minutes.
- Allow to cool and solidify.
- makes 2-5 dozen, depending on your ball size. I usually do 1-inch balls, and I’ve never gotten more than 2 1/2 dozen out of this recipe.