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Oatmeal Gingerbread Cookies

Irresistibly Chewy Oatmeal Gingerbread Cookies for the Holidays

Delight in the festive flavor of Oatmeal Gingerbread Cookies, a chewy treat perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with margarine if needed.
  • 1/2 cup Granulated Sugar Adds sweetness; can be replaced with coconut sugar for a lower glycemic index.
  • 1 cup Brown Sugar Contributes moisture; light brown sugar works as an alternative.
  • 1 large Egg Binds the ingredients; a flax egg can be used for a vegan option.
  • 1 large Egg Yolk Enhances richness; omit for a lighter cookie.
  • 2 teaspoons Vanilla Extract Adds depth and aroma; use pure vanilla for the best flavor.
  • 1/2 cup Molasses Offers the signature gingerbread flavor; dark molasses intensifies taste.
  • 2 cups All-Purpose Flour Provides structure; can be substituted with whole wheat flour.
  • 1 teaspoon Baking Soda Acts as a leavening agent; ensure it's fresh.
  • 1 tablespoon Ground Cinnamon Infuses warmth; substitute with pumpkin pie spice for variation.
  • 1/2 teaspoon Ground Cloves Adds a hint of spiciness; can be substituted with extra cinnamon.
  • 1/2 teaspoon Ground Nutmeg Offers nutty aroma; freshly grated impacts flavor positively.
  • 1 tablespoon Ground Ginger Essential for signature taste; fresh ginger can be used.
  • 1/2 teaspoon Salt Enhances flavor; sea salt can be used for gourmet touch.
  • 2 cups Old Fashioned Oats Adds chewiness; instant oats may change texture.

Equipment

  • Electric mixer
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
  3. Incorporate the egg, egg yolk, vanilla extract, and molasses into the creamed mixture until fully combined.
  4. Whisk together all-purpose flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt in a separate bowl.
  5. Gradually mix the dry ingredients into the wet mixture, then fold in the oats.
  6. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  7. Scoop mounds of dough onto the baking sheets, leaving space between each. Bake for 12-15 minutes.
  8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 9gVitamin A: 150IUCalcium: 10mgIron: 1mg

Notes

Store cookies in a sealed container for up to a week. For longer storage, freeze with parchment paper layers.

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