Oatmeal Gingersnaps
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
YIELD: about 3-1/2 dozen.
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
Ingredients
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1/2 cup shortening
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1 cup sugar
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1 large egg
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1/4 cup molasses
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1-1/2 cups all-purpose flour
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3/4 cup quick-cooking oats
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1 teaspoon baking soda
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1 teaspoon ground ginger
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1/4 teaspoon salt
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1/4 teaspoon ground cloves
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Additional sugar
Directions
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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.
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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.
Nutrition Facts
1 cookie: 68 calories, 3g fat (1g saturated fat), 5mg cholesterol, 46mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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