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.
Recipe Ingredient Notes
To make Oatmeal Gingerbread Cookies, you will need the following ingredients:
- 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)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
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.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Oatmeal Gingerbread Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
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.
Enjoy More Delicious Oatmeal Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
Oatmeal Gingerbread Cookies
Ingredients
- 1 ½ sticks of unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- ¼ cup molasses
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 ¾ 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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
