Gingerbread Oatmeal Cookies Recipe
Gingerbread Oatmeal Cookies Recipe photo by Taste of Home
Next Recipe

Gingerbread Oatmeal Cookies Recipe

Read Reviews
5 4 4
Publisher Photo
Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies; they go fast so you may want to make a double batch. —Carole Resnick, Cleveland, Ohio
TOTAL TIME: Prep: 10 min. + chilling Bake: 15 min./batch + cooling
MAKES:18 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 15 min./batch + cooling
MAKES: 18 servings


  • 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

Nutritional Facts

1 cookie: 210 calories, 11g fat (4g saturated fat), 24mg cholesterol, 113mg sodium, 26g carbohydrate (17g sugars, 1g fiber), 2g protein.


  1. 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.
  2. 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.
Editor’s Note: Look for Biscoff creamy cookie spread near the peanut butter.
Editor's Note: Look for Biscoff creamy cookie spread near the peanut butter.
Originally published as Gingerbread Oatmeal Cookies in Taste of Home February/March 2017

Reviews for Gingerbread Oatmeal Cookies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
dublinlab User ID: 1682119 264767
Reviewed Apr. 17, 2017

"This is a very good cookie. The directions are very poorly written. Read all the way through before you start. Janet VFE"

danielleylee User ID: 4484886 261816
Reviewed Feb. 26, 2017

"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."

curlylis85 User ID: 3166950 261557
Reviewed Feb. 19, 2017

"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."

riddlebit User ID: 772536 260420
Reviewed Jan. 28, 2017

"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."

Loading Image