Strawberry & Crystallized Ginger Oatmeal Cookies

  • Yield: 2 dozen


12pieces Dried Strawberries, chopped up
10pieces Crystallized Ginger, chopped up
1package Betty Crocker Oatmeal Cookie Mix
1stick Butter or Margarine, softened
1whole egg, slightly beaten


Preheat your oven to 350 degrees.

Get out your butter to start getting softened. (A little trick I use is about 10 seconds in the microwave helps out.) Spray your cookie sheets with Pam in preparation for the batter.

While your oven is preheating on a cutting board  chop up your strawberry and ginger. (you might have a bowl of hot water next to you for the knife, as both these elements are sticky as ll get out. You can also use the hot water to reconstitute the elements to make them easier to cut, and save the liquid to use in a cocktail or cake later on.)

In a mixing bowl combine the chopped up items, butter or margarine, egg, cookie mix until well combined. Then with a small cookie scoop and knife, scoop and level your batter before dropping on your sheet the predetermined spacing according to the package to directions.

Once all the batter is disbursed, then your oven should be ready, put your cookies in and let go 10-12 minutes or until golden brown around the edges. 

Do the toothpick test and if the cookies come clean then place on rack to cool, or serve warm with your favorite ice cream or sorbet.