Gingerbread Oat Cookies

Step into the world of cozy, spicy sweetness with these Gingerbread Oat Cookies. Imagine a snowy day, the smell of cinnamon wafting from the oven, and a cup of hot cocoa in hand. These cookies combine the hearty goodness of oats with the classic winter warmth of gingerbread. They’re my go-to for a little holiday magic any day of the year, and they’re easier to whip up than putting on a pair of elastic pants. Trust me, you’ll want to give these a spin.

Oh, the tales I could tell about these cookies! My husband calls them “little bites of heaven” — and not just because he wants me to keep making them! Our house fills with giggles and anticipation when these cookies are baking. The kids joyfully hover around the kitchen, and we all sneak one too many freshly baked cookies before they’ve even completely cooled. In our little chaotic bubble, they’ve become synonymous with comfort and family.

Why You’ll Love This Gingerbread Oat Cookies

– They smell like you cast a holiday spell in your kitchen. Seriously, it’s like walking into a festive dream.
– Surprisingly simple! Even if I fumble my way through, they never judge and always turn out great.
– Perfect for sneaky post-dinner snacks — you can’t eat just one!

How to Make It

Alright, let’s do this! Grab your favorite mixing bowl — the one that’s been through all the cookie dough battles with you. Start by creaming some butter and sugar together. Don’t stress over a little rogue sugar; it’s all part of the charm. Add in some molasses, vanilla, and a festive blend of spices. If you spill a bit of cinnamon, just call it extra coziness. Dump in oats and flour until it looks like something you’d never eat raw but can’t resist trying anyway. Pop them into the oven and let the magic unfold!

Ingredient Notes

– Oats: Don’t grab the instant kind unless you want oat-mush cookies. Rolled oats give that nice chewy vibe.
– Molasses: The sticky, sweet soul of these cookies. Skipping this is like skipping the fun — don’t do it.
– Spice Mix: I’ve eyeballed these amounts more than once and still ended up with something vaguely aromatic.

Recipe Steps: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

1. Cream butter and sugar in a large mixing bowl.
2. Stir in molasses, vanilla, and spices.
3. Add oats and flour until blended well.
4. Place dollops of dough on a baking sheet.
5. Bake until they smell irresistible and edges are golden.

What to Serve It With

Tips & Mistakes

Cramming too many cookies onto one sheet leads to disastrous cookie blobs, which — let’s be honest — you’ll still eat.

Storage Tips

Toss any leftovers in an airtight container where they’ll stay chewy and perfect for about a week — if they last that long. Straight from the fridge? They’re strangely satisfying after a brisk night’s walk or for breakfast because why not?

Variations and Substitutions

Swap out brown sugar for honey if you’re feeling adventurous (and hey, why not?). Skipped vanilla once, and the world didn’t end, though I missed its hug-in-a-cookie feeling.

Frequently Asked Questions

Gingerbread Oat Cookies

Deliciously chewy gingerbread cookies made with wholesome oats and warm spices, perfect for cozy holiday treats.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup old-fashioned rolled oats
• ▢ 0.75 cup packed brown sugar
• ▢ 0.5 teaspoon baking soda
• ▢ 1 teaspoon ground ginger freshly ground preferred
• ▢ 0.5 teaspoon ground cinnamon
• ▢ 0.25 teaspoon ground cloves
• ▢ 0.5 cup unsalted butter softened
• ▢ 0.5 cup molasses
• ▢ 1 large egg

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, oats, baking soda, ginger, cinnamon, and cloves until evenly combined.
• In a large mixing bowl, beat the softened butter and brown sugar until creamy and smooth, then mix in the molasses and egg until well incorporated.
• Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined.
• Drop tablespoon-sized scoops of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 10 to 12 minutes or until edges are firm but centers are still soft.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week. Enjoy with a cup of hot tea or coffee!