Because I don’t see the point of making a bunch of little cookies when you can make some BIG cookies, I’m hooked on the giant-cookie idea. These oatmeal cookies are chewy, spicy and sweet. I first tasted this combo on a visit to Reading Terminal Market; one of the bakeries there has some amazing giant cookies–at $2 a pop. Even with the candied ginger, you can make these cookies at home for much less.
Giant Oatmeal Orange Ginger Cookies
Makes 24 cookies
1 cup butter (2 sticks), at room temperature
1 cup dark brown sugar
1 cup sugar
2 tsp ground ginger
1/2 tsp nutmeg
1 tsp baking soda
1 tsp salt
2 large eggs
2 tsp vanilla extract
2 TBL orange zest (zest of one orange)
1 1/2 cups all-purpose flour
1/2 cup crystallized ginger, chopped into very small pieces
3 cups old-fashioned rolled oats (not quick oats)
1 oz. Demerara sugar (for topping)
Cream butter, brown sugar and sugar in the bowl of a stand mixer. Add spices, baking soda, salt, eggs, vanilla and orange zest. After these are combined, add flour until well mixed.
Slow down the mixer and add crystallized ginger and oatmeal, mixing only until combined.
Chill dough 1 hour.
Preheat oven to 350°. Prepare baking sheets by covering them with parchment or Silpat.
Scoop dough in 1/4-cup balls, roll gently and dip on Demerara sugar (or sprinkle sugar on top). Place no more than 6 cookies on a pan.
Bake 13 minutes. Allow cookies to cool 5 minutes on pan before removing.