Soft Gingerbread Oatmeal Cookies
These Gingerbread Oatmeal Cookies are soft and chewy, with a spicy glaze and the classic flavours of gingerbread with molasses and brown sugar.
Servings: 24 Cookies
Equipment
- stand mixer
- 2 sheet pans
- parchment paper or silicone baking mat
- food processor or high speed blender
Ingredients
- 2 cups rolled oats
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup unsalted butter softened
- 1 cup dark brown sugar packed
- 1/4 cup sugar
- 1 egg
- 1/4 cup fancy molasses
Spiced Glaze
- 1 1/2 cups icing sugar sifted
- 1/4 teaspoon vanilla extract
- 3 tablespoons milk I used unsweetened almond milk
- 1/8 teaspoon cinnamon optional
- 1/8 teaspoon ginger optional
Instructions
- Prepare oats by blending in a high speed blender or food processor until coarse crumbs (not powdery though). Set aside.
- In a small bowl, whisk together the dry ingredients: prepared oats, flour, salt, baking soda, ginger, cloves, cinnamon, and nutmeg. Set aside.
- In the bowl of a stand mixer, cream together softened butter, dark brown sugar, and sugar for about 2 minutes, or until light and fluffy.
- Add egg and molasses and beat for a couple of minutes until completely combined.
- Add dry ingredients and beat on low speed until just combined. Cover and refrigerate dough for 1 hour.
- Just before removing dough from refrigerator, preheat oven to 350* F. Prepare 2 baking sheets by lining with parchment paper or silicone mats.
- Scoop cookie dough into mounds, about a tablespoon at a time, onto the prepared cookie sheet, leaving a few inches in between each cookie (they spread!)
- Baking for about 14 minutes. Half-way through baking time, take a spatula and lightly flatten the dough mounds. When done allow cookies to cool completely before frosting.
- In a small bowl, whisk together glazes ingredients: icing sugar, vanilla, milk, and spices.
- Dip each cookie face down in glaze and then turn over to set onto a cooling rack or parchment paper lined plate. Or, you can drizzle the glaze over the cookies if you prefer.
- Store in a sealed container in the refrigerator for up to a week or freeze for up to 3 months.
Notes
Did you make Soft Gingerbread Oatmeal Cookies? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.