Gooey Ginger Oat Cookies With a Chocolate Drizzle

by Zarina
Gooey Ginger Oat Cookies With a Chocolate Drizzle

Everyone loves a chewy oat cookie.  Add some ginger flakes to the mix with muscovado sugar, golden syrup, and cinnamon, and you have the most comforting, deliciously spiced treat to go with your cuppa.  

Gooey Ginger Oat Cookies With a Chocolate Drizzle

Gooey Ginger Oat Cookies With a Chocolate Drizzle

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 120g unsalted butter at room temperature
  • 85g Muscavado sugar
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 2 tbsps Golden syrup
  • 100g Plain flour
  • ½ tsp Baking powder
  • ½ tsp Ground cinnamon
  • ½ tsp Salt
  • ¼ tsp Nutmeg freshly grated
  • 140g Rolled Oats
  • 60g Chocolate chips
  • 200g Chocolate chips for drizzling on top (optional)
  • 6 tbsps Ginger flakes


  1. Pre-heat oven to 180℃
  2. Grind 3 tbsp ginger flakes into a powder in a pestle and mortar and leave the other 3 tbsp as finely chopped pieces, set aside
  3. In an electric mixer, cream butter and sugar until light and fluffy for a few minutes.
  4. Add egg, vanilla, and golden syrup and beat 1 minute until incorporated, scraping sides of mixer down if necessary.
  5. Add flour, baking powder, cinnamon, salt, nutmeg and beat only until combined.
  6. Remove bowl from mixer and with a spatula fold in the oats, chocolate chips, and ginger until thoroughly combined.
  7. Line oven tray with baking paper, mould mixture into round cookie shapes, and bake in the oven for 12-14 minutes until cooked through and golden
  8. Remove from oven and place on a wire rack to cool
  9. If not drizzling the chocolate on top, then store in an airtight container at room temperature for 1 week
  10. If drizzling cookies with chocolate, then melt remaining 200g chocolate chips in the microwave in 20-second increments, stirring after every 20 seconds until melted
  11. Place melted chocolate in a squeezy bottle and drizzle chocolate over cookies in a crisp cross pattern shape.  If you don’t have a squeezy bottle, a spoon works just fine too.
  12. Cool until chocolate has hardened, and enjoy!
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