Oatmeal & Ginger Cookies

Its been a very rainy rest day off work, so I had an itching to bake! Im always after more healthier bakes and I love a biscuit with my cup of tea so oatmeal and ginger cookies it is! The recipe is from Lorraine Pascale's A Lighter Way To Bake. Definitely bake these the day before you want them as they take a little while to harden and the ginger flavour comes through once they are fully cold. They are very oaty and fairly soft, so they are not as hard as say a ginger nut. These are very easy to make and are perfect with a cup of tea, plus not too bad on the waistline!!

Ingredients

• 50g Unsalted Butter
• 100g Soft Light Brown Sugar
• 1 Egg
• 2 Tsp Olive Oil
• 125g Wholemeal Flour
• 100g Rolled Oats
• 1 Tbsp Ground Ginger
• 1 Tsp Baking Powder
• 1/4 Tsp Bicarbonate of Soda
• Pinch of Salt

Preheat the oven to 170c/fan 150c/gas mark 3. Line a large baking sheet with baking parchment.

Cream together the butter and sugar. It doesn't need to be fluffy and light, it just needs to be combined. Stir in the egg and olive oil until well mixed.

Add the flour, oats, ginger, baking powder, bicarbonate of soda and salt. Mix everything together to give a wettish mixture. Using damp hands, roll the mixture into 12 even sized balls and place on the baking sheet. Space them apart as they will spread while baking. Squish them down to about 1cm in thickness with a fork and then bake in the over for 10-12 mins until cooked through but still soft to the touch.

Once cooked, remove them from the oven and leave to cool a little before transferring to a wire rack.

My cookies were a little too thick and took about 16 mins, next time I will make them thinner.
143kcal per cookie.