Can I throw my hat into the ring for the annual Christmas cookie contest? Well, I’m going to … because I recently stumbled upon Reed’s Peanut Butter Ginger Chews and I’m in love with the flavor combination. I wanted to create a cookie that captured the nutty warmth of this candy. Then share it with the world, teach the world to sing, and all of that.
These cookies are homey, comforting and provide a little extra holiday zing (plus ginger is good for digestion, so for those still digesting from Thanksgiving—holla!). They are crispy around the edges and chewy in the middle. Because they pack well, I think they’re great for Christmas cookie gifting.
This is a simple tweak of the Peanut Butter Oat Bran cookie recipe on the back of the Hodgson Mill Oat Bran Hot Cereal I added just enough ginger to warm these cookies up a bit. The ginger is a “ninja” flavor—the cookies look like ordinary peanut butter cookies and you may not even notice the ginger. Until you bite into a chunk of crystallized ginger—then you will. If you’re not a ginger fan, you can play with the amount of ground and crystallized ginger you use. Or you can leave it out altogether and make the classic Peanut Butter Oat Bran cookie today. But you may want to add in the ginger and make cookies for the ginger-philes in your life tomorrow.
Let’s get started. First you mix the wet ingredients. Once you add the egg, the batter becomes a bit jelly-like. Don’t be alarmed.
Then add the dry ingredients, mixing just until blended. Gently fold in your chopped crystallized ginger next.
Now you’re ready for the cookie sheets! Drop by teaspoonfuls onto an ungreased (or parchment paper-lined) baking sheet.
Take a fork, dip it in a little bit of flour ( Hodgson Mill Naturally White Flour works fine, especially since it’s already out and ready,) and press a crisscross into each cookie to flatten it. Dip the fork in flour as needed to keep the cookies from sticking to the fork. White sugar can also work in place of flour, but I found the flour disappeared into the cookie and the tops were not dusty.
Bake! Eat! Om nom nom!
Note: For those with peanut allergies, this recipe worked tolerably well using sunflower seed spread in place of the peanut butter. The cookies had a tendency to fall apart, however—more testing is required. Has anyone tried this? Thoughts?
In any case, happy holiday baking!
Peanut Butter Ginger Oat Bran Cookies
- ½ cup margarine or butter, melted
- ½ teaspoon vanilla
- ½ cup white, granulated sugar
- ½ cup brown sugar, slightly packed
- 1 egg
- ½ cup peanut butter (I used natural, must-stir peanut butter. It’s more work, but tastes great.)
- 1 cup Hodgson Mill Naturally White Flour
- ½ cup Hodgson Mill Oat Bran Hot Cereal
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground ginger
- ¼ – ⅓ cup roughly chopped crystallized ginger (more or less according to how much you love ginger)
Preheat oven to 350˚F. Melt margarine and combine with white and brown sugar; add egg and mix well. Stir in peanut butter and vanilla until smooth. Add the remaining dry ingredients, flour through ginger, and mix well until there are no dry bits. Fold in chopped crystallized ginger last. Drop by heaping teaspoonfuls onto ungreased cookie sheet. (I use parchment paper for easy cleanup.) These cookies spread a lot for me, so give them some room. Mark and flatten by dipping the tines of a fork into flour or granulated sugar and making a crisscross on each cookie. Bake for 10-12 minutes or until golden brown (stick with the shorter time for chewy cookies). Move to cooling racks. Eat warm or let cool and share. Store in sealed container in cool place for up to three or four days (they do start to crumble after day two or three.)