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Classic Chewy Oatmeal Cookies with dark chocolate and ginger

  • Author: Joy the Baker
  • Prep Time: 50
  • Cook Time: 12
  • Total Time: 1 hour 2 minutes
  • Yield: 18 1x


  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2/3 cup lightly packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • heaping 1/2 teaspoon baking soda
  • heaping 1/2 teaspoon ground cinnamon
  • scant 1/2 teaspoon salt
  • 1/4 teaspoon fresh grated nutmeg
  • 1 1/2 cups old-fashioned oats
  • 2 ounces coarsely chopped bittersweet chocolate
  • heaping 1/2 cup coarsely chopped candied ginger


  1. In the bowl of an electric stand mixer fitted with a paddle attachment (or in large bowl using electric hand beaters) cream together butter and sugar until light and fluffy, about 3 to 5 minutes.
  2. Stop the mixer and scrape down the sides of the bowl. Add the egg and beat for 1 minute, until well incorporated.
  3. In a small bowl whisk together flour, baking soda, cinnamon, salt, and nutmeg. Add the dry ingredients all at once to the butter mixture and beat until just incorporated. Use a spatula to incorporate the pats, chocolate, and ginger until thoroughly combined.
  4. Now you can do what you’d like with the dough. Scoop immediately onto a parchment lined baking sheet and baking right away (this will create a more flat cookie). Scoop onto a parchment lined baking sheet and refrigerate for 30 minutes before baking (this will create a slightly thicker cookie). Scoop all of the dough onto a piece of waxed paper and refrigerate overnight and scoop and bake the following day. Lastly, dough balls can be scooped onto a parchment lined baking sheet, frozen solid, and kept stored in a freezer-safe bake. Bake from frozen (adding 2 or 3 minutes to the baking time) for thick cookies.
  5. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Bake cookies for 12-14 minutes until golden brown and cooked through. Place on a wire rack to cool. Store in an airtight container at room temperature for as long as they’ll last. It won’t be long.