Ginger helps more than anything when chemo brings on nausea. My mom came across this ginger cookie recipe while watching the Barefoot Contessa on TV. She made up a batch last night, and they are perfect.
Real ginger flavor, plenty of spice, soft, hearty.
If you’re looking for a treat to whip up for a friend who is pregnant or going through chemotherapy, this recipe is where it’s at. Not too sweet, a powerful punch of ginger, and hearty enough to provide a sense of settling without sitting heavy after you eat one… or four.
All that said, these are wonderful ginger cookies for everyday as well. They’ve become a staple in our home, and in our lunchboxes, too.
Since I’m the only body in this house that actually eats chocolate chip cookies, I learned long ago that it’s actually better for me to buy the pre-made dough, than to make them from scratch. Why? Because I eat as many as I make. I have no self-control. I can, however, pull out a package of break and bake cookie dough and only cook up three or four cookies. It works for me.
Or it did.
Until today.
I craved chocolate chip cookies all day long. Finally I pre-heated the oven, pulled out a package, and broke off a few (or eight, depending on your definition of few). Once they finished cooking, I returned to my computer with a tall, cool glass of milk and a plate of hot, gooey, chocolate chip cookies.
These are the actual cookies in question
The very first post to pull up in my reader – cookie in hand, as of yet unbitten – was a warning that Nestle Toll House Cookie Dough has been recalled because of E. coli. Outbreaks all across the country. Granted most of the people infected had eaten the cookie dough raw, and I, for once, had not. Still the CDC recommends that you not eat the cookie dough cooked either.
So heads up. Be careful.
Meanwhile, my entire house smells like cookies.
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