- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking powder
- 1 cup Biscoff creamy cookie spread, room temperature
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup quick-cooking oats
- Preheat oven to 350°. Whisk together first five ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours.
- Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment paper or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely. Yield: 1-1/2 dozen.
Reviews for Gingerbread Oatmeal Cookies
"This is a very good cookie. The directions are very poorly written. Read all the way through before you start. Janet VFE"
"I made these cookies with homemade cookie butter. They turned out really tasty. I think my homemade cookie butter had too much butter so mine turned out a little more lace cookie like but still really good flavor. I will have to try again with the premade cookie butter. Good idea on using cookie butter."
"Our family loves Biscoff spread so I knew we would love these! If you want them in the oven a little bit faster, here's a trick: Scoop all of your cookies and place them on a cookie sheet. Put your cookie sheet in the freezer for about 30 minutes. It will have the same effect and get them in the oven faster."
"Someone needs to update the instructions. As written, I started my oven preheating, made the dough, then realized the dough needed to chill for 3 hours. Bummer because we wanted to try the cookies right away!! Cookies definitely need at least 15 min of baking time. Very good."