Freshly baked oatmeal cookies are arguably one of THE BEST after-school snacks of all time. And even though the semester’s almost over, you can still whip up a batch of these crispy, chewy, lightly spiced cookies for the whole crew. Who needs extra credit when your oatmeal cookie game is A+?
Ingredients
3/4 cup softened butter
2 eggs
1 1/2 cups organic quick oats
1 cup finely chopped crystallized ginger (we love The Ginger People)
Use a stand mixer, hand mixer, or just a spatula and your own strength, combine butter, eggs, oatmeal, ginger, and cake mix in a bowl until well combined, then stir in chopped ginger. Dough will be fairly thick.
Use a small scoop or hands to create small balls of dough and place on cookie sheet about 2-2.5″ apart.
Bake for 10-12 minutes, or until edges of cookies are golden brown and crisp.
Recipe Note
Pro tips:
You can make this recipe vegan-friendly with coconut oil and flax eggs.
We scooped our cookie dough with a large tablespoon, but using a small ice cream scoop is also recommended to keep things consistent.
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