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Ginger Oat Shorties: Chewy, Buttery Deliciousness

Ginger Oat Shorties: Chewy, Buttery Deliciousness

By Elizabeth Stark

Like a cop buddy movie, these ginger oat shorties pair a quiet, wholesome partner (in this case oats) with a flashier one (crystallized ginger). Unlike a cop buddy movie, at no point does anyone have to hand in their badges because they’re off the force. Also unlike a cop buddy movie, these shorties are chewy and buttery and delicious.

Halfway between an oatmeal cookie and a blondie, ginger-oat shorties are a satisfying snack and a breeze to make. And while they aren’t good for you per se, they aren’t especially unhealthy, and the oats make them feel kind of wholesome. Win-win.

Read More Recipe:

Ginger Granola Bars

Baked Oatmeal with Blackberries and Ginger

Ginger-Oat Shorties (adapted from Vegetarian Cooking for Everyone by Deborah Madison)


  • 12 tablespoons unsalted butter
  • 1 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 3/4 cup old-fashioned rolled oats
  • 1 1/2 cups all-purpose flour
  • 1 cup crystallized ginger, minced
  • 1/4 cup dried cranberries or cherries, halved


  1. Preheat the oven to 350 degrees. Grease a 9 x 13″ baking dish.
  2. Using the paddle attachment for your stand mixer, or a regular beater, cream the butter until fluffy. Add the sugar and cream for 3 minutes until light and airy. Add the salt, ground ginger, oats, and flour. Fold in the candied ginger.
  3. Press the mixture into the baking dish evenly. Press the dried fruit 1 – 2″ apart on the top.
  4. Bake for 35 minutes, until the shorties are just browned on the edges. Cool for five minutes, and then carefully cut the bars with a large, sharp knife, wiping the blade as you go. Set the bars on a plate to cool. They will harden after 20 minutes. Store in an airtight container for up to 3 days.