Best Oatmeal Gingerbread Cookies Recipes

GINGERBREAD OATMEAL COOKIES

Steps:

• 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., 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.

CHEWY OATMEAL GINGERBREAD COOKIES

Steps:

• 1. Preheat oven to 350°. 2. In a medium bowl combine the flours, soda, salt, ginger, cinnamon, allspice, cloves, and oats. 3. In a large mixing bowl, mix together the milk, oil, sugars, eggs, molasses, and vanilla. Beat well. 4. Gradually add flour mixture to large bowl and combine thoroughly. 5. Drop by rounded tablespoons onto ungreased baking sheet. 6. Bake for 15 minutes. Makes 3 dozen Nutritional Information - 1 cookie: 70 calories, 2g fat, 12g carbs, 1g fiber, 2g protein, 68mg sodium.

ICED GINGERBREAD OATMEAL COOKIES - SALLY'S BAKING ADDICTION

Steps:

• Pulse the oats in a food processor 10-12 times until you have a variety of texture- chopped oats with some oat flour. See photo above for a visual.
• Whisk the pulsed oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the egg and molasses and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Cover and chill the dough for 30-45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
• Combine confectioners' sugar, vanilla extract, and 1 Tablespoon of milk in a medium bowl. Use a fork to whisk until combined. It will be impossible to fully combine because this isn't enough liquid. Add only enough extra milk to make a very very thick icing. I only add about 1 more Tablespoon of milk. Whisk in a very small pinch each of ground cinnamon and ginger. (Taste and add more if desired.) Lightly dip the tops of the cookies into the icing or lightly drizzle icing on top. Feel free to dust/sprinkle more ground cinnamon on top of the icing for garnish. Icing will set after a few hours, so you can stack, transport, and/or gift the cookies.
• Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.

OATMEAL GINGERBREAD COOKIES

Steps:

• Beat margarine and sugar until creamy. Add molasses and egg; beat well. Add combined flour, oats, spices, baking soda and salt; mix well. Cover; chill about 2 hours. Heat oven to 350°F. On floured surface, roll dough out about 1/4 inch thick for a chewy cookie or 1/8 inch thick for a crisp cookie. Cut with 5-inch gingerbread man or woman cookie cutter. Transfer to ungreased cookie sheets. Bake 8 to 10 minutes or until set. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Frost and decorate cookies with candies. Store loosely covered at room temperature. Variations For Gift Giving: Create cookie ornaments by cutting a hole near top of cookie with drinking straw before baking. Repeat immediately after baking if hole closes. Cool and decorate. Thread narrow ribbon through hole at top and tie into a bow.