Light As Air Oatmeal Crunchies

This was a wonderful trial and error cookie. It is sooooo darn good, you will have to make more. I know, I have to now. The ingredient that makes this cookie is….read on and you’ll see.


  • 1 cup softened butter, not melted
  • 1/2 cup sugar
  • 1 cup sifted flour
  • 1  1/2 cup Quaker oats (not instant)
  • 2 squares of Dalton’s preserved ginger in syrup (finely chopped)
  • 1 tbsp. ginger syrup
  • Icing sugar for sprinkling

Preheat oven to 350 degrees.  In a large bowl, beat together the butter and sugar for a couple of minutes until really light, smooth and creamy.

Add the flour and combine well. Add the oatmeal , chopped ginger and syrup and mix together.

On parchment lined cookie sheets, shape dough into balls about 1 inch in size. With a fork dipped in water, press lightly on top and turn the sheet and press in the opposite direction (cross hatch).

Bake for about 12-16 minutes just until the edges start to turn a golden colour. Remove from the oven and let sit for a few seconds. Remove to a wire rack to cool completely and then sprinkle the tops with icing sugar.

If you give the family a “taster” you might as well give them all the cookies because they will keep coming back for more. Yes they will.



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