Add a little chocolate and a splash of ginger to your next batch of oatmeal cookies.  The ingredients, including the crystallized ginger, can be found in most grocery stores.  Easy to make, easier to eat!


1 cup (198g) granulated sugar
1 cup (213g) packed light brown sugar
1 cup (2 sticks) butter or margarine , softened
2 teaspoons vanilla extract
2 eggs
1/4 teaspoon salt
1-1/2 (180g) cups all-purpose flour
1/4 cup (21g) cocoa
1/4 cup (21g) Black cocoa or Hershey’s Special Dark Cocoa
1 teaspoon baking soda
3 cups (267g) quick-cooking rolled oats
1/2 cup (92g) diced crystallized ginger
1 1/2 cups Benjamin Twiggs Dark Chocolate Covered Dried Cherries 


Heat oven to 350°F.
 Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy, then blend in eggs and vanilla.
 Stir together flour, cocoas, baking soda and salt;  gradually stir into butter mixture, mixing well . Stir in oats, crystallized ginger and dark chocolate cherries. (Batter will be stiff.)
 Drop rounded tablespoonfuls onto parchment lined or ungreased cookie sheet.
 Bake 11 to 12 minutes or until set; cookies will be slightly moist in center. Do not over bake. Cool 1 minute then remove from cookie sheet to wire rack. Cool completely.
Makes about 48 cookies.
Adapted from Hershey’s Chocolate Oatmeal Cookies
Our thanks to Jill Marlin from Gingerkakes for this recipe!

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