Gingerbread Oatmeal Cookies Recipe

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

Read Reviews
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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
MAKES:
18 servings
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

Ingredients

  • 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

Directions

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: about 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

Nutritional Facts

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

  • 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
  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: about 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

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Reviews forGingerbread Oatmeal Cookies

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kmajor218 User ID: 8503382 272980
Reviewed Sep. 13, 2017

"Can someone tell me why this should be refrigerated for 3 hours and then taken out and brought back to room temperature? The cookies sound very good but I agree with several others about the confusing directions."

MY REVIEW
dig1 User ID: 6907234 272034
Reviewed Aug. 21, 2017

"Good one"

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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