If you are looking for your new recipe for a favorite holiday cookie, this Oatmeal Gingerbread Cookies recipe is going to be the best cookie you make this holiday season.
These are perfectly chewy oatmeal cookies with that delicious gingerbread spice we all know and love all wrapped up in one chew ginger oatmeal cookies recipe and a great way to celebrate this time of year.
Plus if you want the famous gingerbread flavor without having to eat crunchy cookies, these are the perfect cookies to get that chewy texture.
If you need an easy recipe to use up your shredded zucchini give one of these healthy vegetable desserts a try!
- Chocolate Zucchini Bread Recipe
- Chocolate Zucchini Muffins Recipe
- Sheet Pan Zucchini Cake Recipe with Frosting
- Cinnamon Zucchini Cake with Cream Cheese Frosting Recipe
Ingredients used to make Oatmeal Gingerbread Cookies:
- Unsalted butter
- Granulated sugar
- Brown sugar (you can substitute coconut sugar too for a healthier option)
- Egg
- Egg yolk
- Vanilla extract
- Molasses
- All-purpose flour
- Baking soda
- Cinnamon
- Cloves
- Nutmeg
- Ground ginger
- Salt
- Old-fashioned rolled oats (quick oats could work in a pinch but not ideal)
How to make Oatmeal Gingerbread Cookies:
- Prep. Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
- Cream. In a large mixing bowl or using a stand mixer, cream together the butter, granulated sugar, and brown sugar until fluffy and significantly lighter in color.
- Add the rest of the wet ingredients. Stir in the egg followed by the egg yolk. Then mix in the vanilla. Finally, stir in the molasses. Scrape down the sides of the bowl and mix until everything is well incorporated.
- Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground cloves, ground nutmeg, ground ginger, and salt.
- Put it all together. Add the dry ingredients to the wet ingredients. Mix until everything is just combined. Be careful not to over-mix. Fold in the oats. Again, careful not to over-mix.
- Chill. Cover the cookie dough with plastic wrap or seal it in a Ziplock and refrigerate for at least 30 minutes (up to 24 hours).
- Bake. Use a medium cookie scoop to portion the dough out into equal balls. Arrange the dough balls on the prepared cookie sheets and bake for 15 minutes.
- Cool. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to change up these chewy ginger oatmeal cookies:
While I wouldn’t suggest adding any chocolate chips to this ginger molasses cookie, you could always turn them into iced gingerbread oatmeal cookies by whipping up some vanilla icing and adding a dash of maple syrup for some extra flavor and using a piping bag to drizzle it onto the warm cookie.
Talk about yum! They will go great on any cookie trays or holiday cookie plate you plan on creating.
How to store these chewy cookies:
In order to keep these cookies haveing the perfect texture, you are going to want to store time in an airtight container for 4-5 days preferable with the bottoms to the cookies pushed together to form almost like a cookies sandwich.
Another one of my best tips is to add in a slice of bread to keep the moisture of the cookies for even longer!
More tasty cookie recipes:
- The BEST Chewy Chocolate Chip Cookies Recipe
- Chocolate Chip Pudding Cookies Recipe
- Perfect Peanut Butter Cookies Recipe
- Cookies and Cream Cookies Recipe
- Gooey Butter Cookies
- Mexican Wedding Cookies Recipe
- Iced Oatmeal Cookies Recipe
Delicious cookies with that ginger flavor:
- White Chocolate Covered Ginger Cookies Recipe
- The Best Molasses Cookies Recipe
- Gingerbread Crinkle Cookies Recipe
- Soft White Chocolate Chip Gingerbread Cookies Recipe
- Healthier Soft and Chewy Ginger Cookies Recipe
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Oatmeal Gingerbread Cookies Recipe
Ingredients
- 1½ sticks of unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- ¼ cup molasses
- 1½ cups flour
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- 1½ teaspoons ground ginger
- ½ teaspoon salt
- 1¾ cups old fashioned oats
Instructions
- Prep. Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
- Cream. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until fluffy and significantly lighter in color.
- Add the rest of the wet ingredients. Stir in the egg followed by the egg yolk. Then mix in the vanilla. Finally, stir in the molasses. Scrape down the sides of the bowl and mix until everything is well incorporated.
- Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground cloves, ground nutmeg, ground ginger, and salt.
- Put it all together. Add the dry ingredients to the wet ingredients. Mix until everything is just combined. Be careful not to over-mix. Fold in the oats. Again, careful not to over-mix.
- Chill. Cover the cookie dough with plastic wrap or seal it in a Ziplock and refrigerate for at least 30 minutes (up to 24 hours).
- Bake. Use a medium cookie scoop to portion the dough out into equal balls. Arrange the dough balls on the prepared cookie sheets and bake for 15 minutes.
- Cool. Remove the cookies from the oven and allow them to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- While I wouldn’t suggest adding any chocolate chips to this ginger molasses cookie, you could always turn them into iced gingerbread oatmeal cookies by whipping up some vanilla icing and adding a dash of maple syrup for some extra flavor and using a piping bag to drizzle it onto the warm cookie.
Nutrition
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