Oatmeal Gingersnaps Recipe

Oatmeal Gingersnaps RecipePhoto by: Taste of Home Oatmeal Gingersnaps Recipe Rating 5

I always get compliments on these delicious chewy cookies. The spicy aroma fills my kitchen when they're baking and never fails to set a warm holiday mood. —Sherry Harke, South Bend, Indiana

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Oatmeal Gingersnaps Recipe
  • Prep: 20 min. Bake: 10 min./batch
  • Yield: 42 Servings
20 10 30

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1-1/2 cups all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Additional sugar

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar.
  • Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool. Yield: about 3-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 68 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 46 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Originally published as Oatmeal Gingersnaps in Country Woman Christmas , p30

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Reviews for Oatmeal Gingersnaps (33)

Oatmeal Gingersnaps Recipe

Oatmeal Gingersnaps

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Reviewed on Apr. 02, 2012 by angelasandoval

Used butter instead of shortening and brown sugar in place of white sugar, then had to add about an extra 1/4 c. to 1/3 c. of flour to make them the rolling consistency. They were incredible! Loved, loved, loved them!


Reviewed on Mar. 12, 2012 by BruJoy

I love chewy cookies and these are great! I baked them for 9 min. The original recipe has the perfect blend of spices. Yummy!!!


Reviewed on Feb. 21, 2012 by kerrynjames

These had a great flavor and my husband loved them. Next time, I'm not going to use all butter (serious flattening occurred!) and I'll probably use a little more flour for more substance. All in all, I'll make these again, but not for company until I get it right!


Reviewed on Feb. 18, 2012 by jannikka

Great recipe! Delicious cookies! This will become a favorite recipe for me.


Reviewed on Feb. 07, 2012 by dmoehring

Very good recipe. I didn't have cloves, so I used all spice. turned out wonderful. I also liked rolling them into balls - no flattening, they come out as a nice domed cookie.


Reviewed on Jan. 15, 2012 by ccookies

Very Good recipe! I baked the cookies for 9 minutes, didn't grease my cookie sheet and used medium cookie scoop! Excellent!


Reviewed on Dec. 21, 2011 by JLinnGS

These were great! You had the cross taste of gingersnaps and oatmeal cookies. What a great combination. I will be making these again and again.


Reviewed on Dec. 13, 2011 by dachshundsonly

Made these again today but left them in the ball stage before baking. Liked the size and thickness that they flattened out to be better than the ones I flattened yesterday. Shared them at our ladies Bible study this morning. Big hit!!!


Reviewed on Dec. 12, 2011 by dachshundsonly

Wanted to try some different cookie recipes this Christmas. Made these this morning for some shut-ins at our church. I loved them and will be pleased to share them. Made them exactly as stated accept used regular oats. I may increase oats just a tad next time but were very good this way. Thanks for sharing and Merry Christmas from Oregon.


Reviewed on Dec. 11, 2011 by CaZman2

too much work to make into little balls.....but very good cookies

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