Sticky chocolate chip and ginger cookies – a delicious recipe with rolled oats, flour, baking powder, butter, maple syrup, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Get the ingredients together and put the oven on at 170 degrees
2
Melt the butter in a small pan with the syrup and sugar over a very gentle heat
3
Chop the ginger into tiny pieces and put in a large bowl with the other dry ingredientes, except the chocolate
4
Once the sugar has dissolved
5
Add the pan's contents to the bowl
6
Mix well
7
And when the mixture has cooled down a bit, add the chocolate chips
8
Put small portions on a sheet of greaseproof paper on a baking tray and flatten them a little with a spoon.
9
This amount will give you enough to do 2 batches.
10
And put in the hot oven for 25 minutes
11
Put them to cool on a cooling rack but only after leaving them for a few minutes on the baking tray - if they are too just-out-of-the-oven, they will crumble
12
Share and bring a smile to someone's face :-)
593
kcal
Calories
29
g
Fat
76
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 110 gr rolled oats, 110 gr flour (I used brown), 1 tsp. baking powder, 110 gr. butter, and more.
Yes, Sticky chocolate chip and ginger cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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