Description
Easy and delicious gingerbread oatmeal cookies that are perfect for holiday baking with kids.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure your butter is truly softened, not melted, for the best cookie texture.
- Don’t overmix the dough after adding the dry ingredients.
- These cookies are delicious on their own, or you can decorate them with simple icing or sprinkles.
- Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg