Crisp And Chewies
Crisp and chewy ginger-spiced cookies with oats, perfect for satisfying sweet tooth cravings or sharing at gatherings. Rich, fragrant, and delightfully textured.
Ingredients
Instructions
- Sift together the flour, soda, salt, cloves, ginger, and sugar into a mixing bowl.
- Add soft shortening, egg, and molasses to the bowl.
- Beat until smooth, about 2 minutes.
- Lightly stir in the rolled oats.
- Use a heaping teaspoonful of dough for each cookie.
- Drop the dough 2 inches apart on an ungreased baking sheet.
- Bake at 350°F for 8 to 10 minutes.
- Do not overbake.
- Allow the cookies to stand on the baking sheet for a minute or so to get firm before removing with a wide spatula.
- Cool on a wire rack.
Tips & Substitutions
For an extra chewy texture, consider adding 1/2 cup of chopped nuts, such as walnuts or pecans. If you prefer a spicier flavor, increase the ground ginger to 1 teaspoon. Make sure your butter is softened for easy mixing, and avoid overmixing once you add the oats to keep the cookies tender.
Serving Suggestions
These crisp and chewy cookies are delightful on their own but pair beautifully with a glass of milk or a cup of tea. For a festive touch, serve them alongside Classic Walnut Or Pecan Pie during holiday gatherings. They also make a great addition to dessert platters or cookie exchanges.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag. To reheat, simply microwave for a few seconds or warm them in an oven at 300°F until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Crisp And Chewies contains roughly 98 calories, with 2g protein, 18g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may turn out denser. To maintain a lighter texture, consider using half whole wheat and half all-purpose flour.
What can I substitute for dark molasses?
If you don't have dark molasses, you can use light molasses or even honey, though it will alter the flavor slightly. Brown sugar mixed with a small amount of water can also work in a pinch.
How do I know when the cookies are done baking?
The cookies are done when the edges are set and the centers look slightly underbaked. They will continue to firm up as they cool on the baking sheet, so be careful not to overbake them.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).