Soft and chewy oatmeal cookies with all of the flavors of a classic gingerbread cookie. These cookies are the perfect mix with the chewy texture of an oatmeal cookies, and the spices of a classic gingerbread cookie. They are so delicious to make this Christmas. And much easier than traditional gingerbread cookies because there is no need to roll out the cookie dough, and cut out shapes. Everyone will love this twist on a classic Christmas favorite.
The cookies are made similar to making a soft baked gingerbread cookie, except with the addition of quick oats. The cookies are made with molasses to give them the traditional gingerbread flavor, and they are also filled with cinnamon, ginger, and cloves, just like a classic gingerbread. The cookies are rolled into balls, and baked until the center comes out clean with a toothpick. Let them cool on wire racks before serving.
Gingerbread Oatmeal Cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 cup all-purpose flour
- 2 cups quick oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 F. In a medium bowl, whisk together flour quick oats, salt, baking soda, cinnamon, ginger, and cloves. In a large bowl, combine butter with both sugars, and molasses until fluffy.
- Add in egg and vanilla extract, and mix until smooth. Add in the flour mixture, and mix until a thick dough forms. Roll the cookie dough into balls, and place at least 2-inches apart onto ungreased baking sheets. Bake for 10-12 minutes.
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