Lemon Ginger Oatmeal Cookies

Have you ever come across a great recipe in an odd place? Well, that's exactly what happened to me. Mr. B had to have a minor sinus surgery (the man had a cyst the size of a walnut, with the shell, inside of his sinus cavity!!!) last week. Yea, I know, this is not the best way to start out a recipe post. Bear with me. At the post-op we were waiting to be called back and the receptionists had the Food Network playing on the lobby tv. Smart move ladies, I'll patiently wait ALL DAY as long as I can get my filmed food fix. Well, Ten Dollar Dinners was on and she was just about to start the dessert when "Mr. B, come on back." Grrrr, foiled by punctual medical staff! We were whisked away and they proceeded to torture him follow up on his surgery. I missed the segment but the title stuck with me long enough to get home and google that bad boy. What goodness stayed in my head long even through all the medical drama? LEMON. GINGER. OATMEAL. COOKIES. Let me be the first to say I'm not a big fan of oatmeal cookies BUT you throw in a little citrus and spice and I'm there.

This recipe did not disappoint. It was easy to make and the cookies actually taste better the next day. That's unusual for cookies. For me, they're at their best right out of the oven. While these were good warm, they were FANTASTIC the next day... when I had them for breakfast.

Ingredients:




1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon grated fresh ginger
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup old-fashioned oats
1/2 cup chopped pecans

Directions:

Preheat the oven to 375 degrees F

Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.

In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix.

Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.

XOXO,

Mrs. B