Ginger-Touched Oatmeal Peanut Butter Cookies

Ginger-Touched Oatmeal Peanut Butter Cookies


"I based this recipe on Michele's Oatmeal Peanut Butter Cookies II, and had a WOW! moment when I added the ginger."
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servings 509 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 57.9g
  • 19%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the shortening, butter, brown sugar and white sugar. Beat in the eggs, peanut butter and vanilla. Combine the flour, baking soda, salt and ground ginger, stir into the creamed mixture. Finally, stir in the rolled oats and candied ginger. Drop by rounded teaspoonfuls onto an unprepared cookie sheet.
  3. Bake for 10 to 12 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Store in an airtight container when cool.


Read all reviews 23
  1. 26 Ratings

Most helpful positive review

No doubt the *** BEST *** cookies I have ever made !!! I added the spice ginger, but omitted the crystallized ginger. Then I added chopped walnuts. WOW - these are fantastic!!!!

Most helpful critical review

My ginger loving mom liked these cookies a lot but she eats candied ginger alone! The texture was fabulous with a grainy exterior and soft interior. I thought the ginger was too much and I didn...

Most helpful
Most positive
Least positive

No doubt the *** BEST *** cookies I have ever made !!! I added the spice ginger, but omitted the crystallized ginger. Then I added chopped walnuts. WOW - these are fantastic!!!!

Great cookies but too much sugar/salt in this recipe. If you are going to take out the candied ginger, then you need to cut the salt for sure. I cut half the shortening, half the sugar, and half...

i love the ginger in this!!!!! i did want to have a bit more peanutbutter taste, so i used 2 cups of peanutbutter and added some extra oatmeal to make up for it, and it was fabulous!!!!!!!

I read all the reviews and took those into consideration before starting. I cut the candied ginger to 1/2 cup and the salt to half, but left the rest the same. I used a jelly roll pan to sprea...

I love ginger, but am not a fan of gingerbread cookies, so this recipe is a big hit in our house! They baked a little flat, but then I refridgerated the dough and it baked perfect. Thanks so m...

This is a great recipe. I left out the crystalized ginger (cause i forgot to buy it:) oops) But the cookies still came out delicious.. Its also an easy one.. My 10yr made them.. Great Recipe

This recipe came out really good. I added at least 1 1/2 c of oatmeal, and I would also recommend cutting a bit of the salt. Great, unique recipe.

Nice combination of flavors with a little zing of ginger in the end.

I also tried this version of Michele's Oatmeal Peanut Butter cookie recipe. Of course I never can leave it alone but as my favourite chef Michael Smith teaches; recipes are just a starting point...

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