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Gingerbread Oatmeal Cookies

Total Time

Prep: 10 min. + chilling Bake: 15 min./batch + cooling

Makes

about 1-1/2 dozen

Updated: Dec. 19, 2022
Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. —Carole Resnick, Cleveland, Ohio
Gingerbread Oatmeal Cookies Recipe photo by Taste of Home
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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 sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup quick-cooking oats

Directions

  1. Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours.
  2. Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment 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.

Nutrition Facts

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

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