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Oatmeal Gingersnaps Recipe

Oatmeal Gingersnaps Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch YIELD:42 servings

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

  • 1. 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.
  • 2. 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 each: 68 calories, 3g fat (1g saturated fat), 5mg cholesterol, 46mg sodium, 10g carbohydrate (6g sugars, trace fiber), 1g protein

Reviews for Oatmeal Gingersnaps

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MY REVIEW
Reviewed Sep. 27, 2015

"I found these to be good, but they did not stay as soft as I would like them. I did use cinnamon chips in half the batch, and they came out nice. I think I like plain gingersnaps the best, and I have another recipe that the cookies stay very soft. But, I DO like these."

MY REVIEW
Reviewed Aug. 2, 2015

"My these today,awesome!"

MY REVIEW
Reviewed Mar. 13, 2015

"I omitted the cloves, replaced that amount of cloves with another tsp of ginger, added a tsp of cinnamon and used butter flavored Crisco in place of the plain shortening and pressed them thinner so they would have a nice snap to them. 10 minutes is the perfect cooking time"

MY REVIEW
Reviewed Apr. 28, 2014

"Nice cookies, I doubled the ginger and added 1 tsp of cinnamon. Also subbed butter for the shortening. I think they really needed more ginger than 1 tsp"

MY REVIEW
Reviewed Dec. 22, 2013

"These are great! I flattened mine only slightly. I used butter in place of shortening & I also added a teaspoon of cinnamon and a bag of cinnamon chips! I rolled some in turbinado sugar and some it course white sugar. Both sugars added a nice crunch. I will make these again!"

MY REVIEW
Reviewed Oct. 24, 2013

"The best fall cookie recipe...."

MY REVIEW
Reviewed Sep. 11, 2013

"Hubby loved these and they do have a homey, spicy aroma when baking. I added cinnamon to mine as well and threw in some butterscotch chips which added to the flavor. I agree they wouldn't have to be rolled in sugar."

MY REVIEW
Reviewed Jun. 8, 2013

"Delicious recipe! I followed the recipe except added tiny bits of candied ginger. Next time, I wouldn't bother to roll them in sugar. Makes them a little too sweet."

MY REVIEW
Reviewed Dec. 21, 2012

"These were good, not great in my opinion. I'll be on the lookout for a better gingersnap recipe but this one will do in the meantime."

MY REVIEW
Reviewed Dec. 20, 2012

"I made these for Christmas instead of my usual soft gingersnaps. They are delicious. I agree they could use just a bit more spice, maybe a little more clove."

MY REVIEW
Reviewed Dec. 9, 2012

"these are delicious. I added some chopped candied ginger to give it even more snap."

MY REVIEW
Reviewed Apr. 2, 2012

"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!"

MY REVIEW
Reviewed Mar. 12, 2012

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

MY REVIEW
Reviewed Feb. 21, 2012

"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!"

MY REVIEW
Reviewed Feb. 18, 2012

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

MY REVIEW
Reviewed Feb. 7, 2012

"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."

MY REVIEW
Reviewed Jan. 15, 2012

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

MY REVIEW
Reviewed Dec. 21, 2011

"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."

MY REVIEW
Reviewed Dec. 13, 2011

"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!!!"

MY REVIEW
Reviewed Dec. 12, 2011

"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."

MY REVIEW
Reviewed Dec. 11, 2011

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

MY REVIEW
Reviewed Dec. 10, 2011

"I made therse cookies exactly as the recipe stated--YUMMY !! I will definitely make them again. They are really good with a cup of coffee."

MY REVIEW
Reviewed Dec. 7, 2011

"I loved these cookies.... I doubled the recipe and used 1/2 butter and 1/2 shortening.. I also don't use white flour so I used fresh ground wheat flour.. I only used 1&1/2 cup sugar and I didn't roll out the balls, I just scooped them with my melon baller and I did not sugar them again nor did I flatten them.. Oh, and I also used some crystallized ginger... YUM!!!"

MY REVIEW
Reviewed Dec. 6, 2011

"I really liked them the first time I made them, however I would cut the sugar by about a quarter cup the next time. I found rolling the balls in sugar along with the amount of sugar in the recipe made them too sweet. I found the flavor had mellowed and were better the next day.

Jerry, Warren, MI"

MY REVIEW
Reviewed Dec. 5, 2011

"Yummy. Only thing I would change for next time is maybe adding more oatmeal"

MY REVIEW
Reviewed Dec. 5, 2011

"Easy to make and tastes great."

MY REVIEW
Reviewed Dec. 5, 2011

"These are so yummy and so very easy. The recipe is perfect just as it is, only change I made was parchment paper instead of greased cookie sheets. I always have better luck with lined pines. Thanks for sharing."

MY REVIEW
Reviewed Dec. 5, 2011

"to GraminMaine...I don't use shortening either. I use butter or coconut oil."

MY REVIEW
Reviewed Dec. 5, 2011

"Great little cookie!! sfarrell1007, your addition of candied ginger is out of this world!!! Graminmaine, why don't you sub applesauce or oil for the Crisco and chill your dough? Worth a try. Think Imight use brown sugar instead of white. Thanks for all the great reviews and suggestions."

MY REVIEW
Reviewed Dec. 4, 2011

"Tried these tonight and served them to guests while we watched a Christmas movie. Everyone loved them!"

MY REVIEW
Reviewed Dec. 4, 2011

"Thank you Sherry Harke for sharing this wonderful treat with the rest of us. My kitchen smelled like ginger and cookies and "YES COLLEEN" like Christmas. If you have not try'd it and got a warm and fuzzy feeling of Christmas, dont humbug the rest of us, keep it to your self. A merry Christmas to the rest of you all out there. I'm having me some of those cookies and a warm glass of milk looking at my tree all lit up."

MY REVIEW
Reviewed Dec. 4, 2011

"Pretty good recipe. Think i will increase the ginger a bit, maybe even add some cinnamon. Easy to make."

MY REVIEW
Reviewed Dec. 4, 2011

"Yummy! Great to have a recipe where all of the ingredients are already in my pantry, so it can be made without a trip to the store for specialty ingredients. I used a cookie stamp instead of the bottom of a glass to press down the cookie. The cookies will spread, but the impression from the stamp was still visible. Use a tree, bell, or ornament stamp to make them extra "Christmasy". Smell reminds me of fresh baked gingerbread. What could be better for Christmas than the smell of a gingerbread house, but you get to eat it right away!?!"

MY REVIEW
Reviewed Dec. 4, 2011

"These were so easy to make even my 14 yr old made them on her own. They are simply delish! This recipe will go into my favourites that is certain."

MY REVIEW
Reviewed Dec. 4, 2011

"Super Cookie Recipe. I already put it in the family cookbook I am putting together. I made them today after I made some minor adjustments for high altitude(we live at 9000'). I added red, green, and white sprinkles to make them Christmasy.

Great taste, smell, texture and appearance and made the house smell wonderful."

MY REVIEW
Reviewed Dec. 4, 2011

"What do you use for shortening? I don't like using Crisco. thanks."

MY REVIEW
Reviewed Dec. 4, 2011

"I loved the texture and taste of these cookies. I added some finely chopped candied ginger for added zing.   It was excellent! I love ginger cookies at Christmas! Nothing like that spicy aroma to make your house smell like the Holidays! Also, you can mix a bit of gold metallic powder in with the sugar that you roll the balls in to make them glittery and more festive!"

MY REVIEW
Reviewed Dec. 4, 2011

"Very good, made a doulbe patch based on the reviews and so happy I did."

MY REVIEW
Reviewed Dec. 4, 2011

"Great Christmas cookie recipe...goes with gingerbread my mom makes every holiday!!"

MY REVIEW
Reviewed Dec. 4, 2011

"This is a Christmas Cookie recipe?"

MY REVIEW
Reviewed May. 23, 2011

"These cookies were great. I used old fashioned oats."

MY REVIEW
Reviewed Nov. 27, 2010

"good cookies - keeper recipe - I also used regular oats, seemed to work out well. Wasn't very long & cookies were gone, so family liked them."

MY REVIEW
Reviewed Nov. 10, 2010

"My new favorite gingersnap recipe! The oats are really a nice change to this easy to bake batch of cookies. Plus there is nothing better than the aroma that wafts through your kitchen than cinnamon, cloves and molasses. The cookie itself looks beautiful, I had one warm out of the oven- cant wait to see how they are later in the afternoon! I dont buy quick cooking oats so I put in regular oats- not a problem in the switch as far as I can see- taste."

MY REVIEW
Reviewed Nov. 10, 2010

"Wonderful cookie...great texture, with just the right amount of chewiness and crunch..mmmm!! Very good flavor also..a definite keeper!"

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