To make the full size cookie as seen in our store, use number eight scoop and pan out six to a sheet. To ensure softer and plump cookies, freeze scoops of dough before baking and then bake as below. Freeze scoops of cookie dough individually first, then place frozen cookie “pucks” into tight lidded container or zip bag, and keep handy in freezer. DO NOT THAW BEFORE BAKING!


  • 1/2# butter

  • 1 cups sugar
  • 1cups brown sugar
  • 2 eggs
  • 1 tsp fresh grated ginger
  • 1 ½  cups all-purpose flour
  • ¾ tsp salt
  • ½  tsp baking powder
  • ¼ teaspoon nutmeg
  • ¾  teaspoon ground ginger
  • 1 Tablespoon freshly ground coriander
  • 3 cups quick cooking oats


Preheat convection oven to 300 degrees;  conventional oven to 325 degrees.

Cream butter; cream in sugars; slowly blend in eggs; blend in fresh ginger.
Combine flour, salt, baking powder, nutmeg, ground ginger and coriander; add slowly into creamed butter mixture; mix to combine; fold in oats and mix to combine.  Chill dough before panning. Pan small size 1/4 #8 scoop, 12 to a sheet and large #8 scoop, 6 to sheet.  Bake at 300 degrees F in convection oven,  or 325°F in conventional oven for about 10-12  minutes for small cookies, or 20-30 minutes for large. Cookies should be  just set but soft in middle and golden brown. As they cool they will firm up in center.


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