Name: Old Fashion Oatmeal Ginger Cookies
Ingredients: 1 cup all-purpose flour (- Eichorn is good); 1 Teas. salt; 1/2 Teas. baking soda; 1 Teas. ground cinnamon; 1/4 stick unsalted butter; 1/2 cup dark brown sugar; 1/2 cup melted Original Ghee; 1/4 cup granulated sugar; 1.5 Tbsp. ground ginger; 1 large egg + 1 large yoke; 2 Teas. vanilla extract; 3 cups old fashion rolled oats; 1 cup crystalized ginger or chewy ginger candy (- cut into pieces)

Old Fashion Oatmeal Ginger Cookies

This recipe calls for muscle and not a mixer. You will be blending by hand honey!

Servings

Ingredients

1 cup all-purpose flour - Eichorn is good
1 Teas. salt
1/2 Teas. baking soda
1 Teas. ground cinnamon
1/4 stick unsalted butter
1/2 cup dark brown sugar
1/2 cup melted Original Ghee
1/4 cup granulated sugar
1.5 Tbsp. ground ginger
1 large egg + 1 large yoke
2 Teas. vanilla extract
3 cups old fashion rolled oats
1 cup crystalized ginger or chewy ginger candy - cut into pieces

Servings

Ingredients

1 cup all-purpose flour - Eichorn is good
1 Teas. salt
1/2 Teas. baking soda
1 Teas. ground cinnamon
1/4 stick unsalted butter
1/2 cup dark brown sugar
1/2 cup melted Original Ghee
1/4 cup granulated sugar
1.5 Tbsp. ground ginger
1 large egg + 1 large yoke
2 Teas. vanilla extract
3 cups old fashion rolled oats
1 cup crystalized ginger or chewy ginger candy - cut into pieces

Instructions

Make sure the oven rack is in the middle and preheat oven to 375. Line 2 rimmed cookie sheets with parchment paper.
Whisk flour, salt and baking soda together in a medium size bowl and set aside.
Melt the butter in an 8-inch skillet over medium heat and stir occasionally till the foaming subsides. Continue to cook for about 2 minutes, stirring and scraping the bottom of the pan constantly with a heat-resistant spatula until the milk solids are dark golden brown and the butter has a nutty aroma.
Put butter into a larger bowl, scraping the skillet with spatula and stir in the cinnamon and ground ginger.
Add the brown sugar, granulated sugar and melted ghee and whisk or blend with a wooden spoon till combined. Add the egg and yoke and vanilla; whisk until the mixture is smooth. Using a wooden spoon or spatula, stir in the flour mixture until fully combined, about 1-2 minutes. Add the oats and ginger (or raisins) if using and stir until evenly distributed. Mixture will be very stiff.
Divide the dough into 20 or so portions, each 2-3 tablespoons. With damp hands, roll into dough balls and place on a cookie sheet with 2” between them. Press them down into about a 2 – 2.5” disk.
Bake one cookie sheet at a time for 5 minutes and then turn the sheet around halfway. Bake for up to another 5 minutes or until cookies are set and lightly browned. Centers should be soft.
Let cookies cool on the tray on a wire rack for 5 minutes, then remove with a metal spatula and cool completely on a wire rack.