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–+ servings
Gingerbread oatmeal cookies with vanilla glaze arranged on the countetop.

Gingerbread Oatmeal Cookies

Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36
Soft and chewy gingerbread oatmeal cookies made with warm spices, molasses, and oats, then finished with a simple vanilla icing.

Ingredients

  • 2 cups (200 grams) old-fashioned oats , divided
  • ¾ cup (170 grams) unsalted butter
  • 1 cup (175 grams) light brown sugar , packed
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup molasses
  • 2 ¼ cups (295 grams) all-purpose flour , divided
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves

Icing

  • 2 cups powdered sugar
  • 2-3 Tablespoons milk
  • ½ teaspoon vanilla

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • In a blender or food processor, pulse 1 cup oats 5 times, or just until the oats are broken.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream 3/4 cup butter, 1 cup brown sugar, and 1/2 cup granulated sugar until pale and smooth. Mix in 2 eggs, 2 teaspoons vanilla, and 1/4 cup molasses until combined. 
  • Add 1 cup flour, 3/4 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder 1 teaspoon cinnamon, 2 teaspoons ginger, and 1/2 teaspoon cloves. Mix just until combined. Then mix in the remaining 1 1/4 cup flour, pulsed oats, and remaining 1 cup oats. 
  • Use a medium cookie scoop to scoop dough onto the prepared baking sheets. Bake for 10 - 12 minutes, or until the edges are just light golden brown. Take them out a little early for softer cookies and bake a little longer for crispier cookies. 
  • Let cookies rest on pan for 2 minutes and then transfer to a cooling rack. Allow cookies to cool completely.
  • Whisk together the 2 cups powdered sugar, 1/2 teaspoon vanilla and 2 Tablespoons milk in a bowl. If it's thick, add the last Tablespoon milk. Then drizzle glaze on each cookie. Allow to set until harden.

Notes

Freezer instructions: Cool cookies completely and then place in a freezer bag or an airtight container. Freeze up to 3 months. Remove from the freezer 1 hour before ready to serve, or eat frozen. You can also warm in the microwave for 10 - 15 seconds.
Storage: Store in a covered container at room temperature up to 3 days. 

Nutrition

Serving: 1cookie, Calories: 209kcal, Carbohydrates: 37g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 88mg, Potassium: 126mg, Fiber: 2g, Sugar: 17g, Vitamin A: 140IU, Vitamin C: 0.003mg, Calcium: 29mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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