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    Gingerbread Oatmeal Cookies

    December 12, 2024 by Ania · This post may contain affiliate links · 7 Comments

    Sweet and hearty Gingerbread Oatmeal Cookies! These are cookies full of oats and delicious gingerbread spices in every bite! The perfect holiday cookie. 

    View Recipe - Print Recipe

    I love this recipe because it requires no chill time - so you get your cookies in under 30 minutes start-to-finish! 

    For more gingerbread recipes, try Gingerbread Banana Muffins, Gingerbread Espresso Blondies, and Gingerbread Oatmeal Breakfast Cake.

    Jump to:
    • Why this recipe works
    • Ingredients Notes
    • Step by step instructions
    • Expert Baking Tips
    • FAQ
    • Check out these recipes
    • Gingerbread Oatmeal Cookies

    Why this recipe works

    • Easy to make – These cookies come together with just a few simple steps! No chill time required.
    • Gingerbread - Full of warm spices and molasses for the perfect holiday cookie.
    • Oatmeal - A thick and hearty oatmeal cookie during the cold winter months is the best!

    Ingredients Notes

    Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

    Butter - I used unsalted. This will be melted and cooled.

    Eggs – Make sure they’re at room temperature before beginning.

    Flour – All-purpose flour is used in this recipe.

    Molasses - Molasses is a ingredient in this holiday cake. I used fancy molasses, avoid black striped molasses as it’s to strong.

    Oats – Make sure you use rolled oats, also known as large flake oats. Quick oats will not work.

    Spices - Cinnamon, ginger, nutmeg, allspice, and cloves are used in this recipe.

    Step by step instructions

    Here is how to make and bake these gingerbread oatmeal cookies. You will need two trays lined with parchment paper, three mixing bowls, a spatula, a whisk, and a standard ice cream scoop.

    Step 1 – Prep. Preheat oven to 350°F. Line two baking trays with parchment paper, and measure all ingredients. Melt the butter and allow it to cool for 15 minutes before beginning.

    Step 2 – Mix dry ingredients. In a medium sized bowl, add in flour, oats, cornstarch, cinnamon, nutmeg, allspice, cloves, ginger, baking soda, baking powder, and salt. Stir to combine and set aside.

    Step 3 – Mix butter and sugar. In a medium bowl, add in melted and cooled butter and brown sugar.

    Step 4 - Add in wet ingredients. Add in the eggs, molasses, and vanilla. Continue whisking until smooth.

    Step 5 – Add in dry ingredients. Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not over-mix! 

    Step 6 – Bake. Scoop the cookies onto a baking tray, about 1-1.5tbsp per cookie spaced 2-3 inches apart. I like using an ice cream scoop. These cookies don't spread much, so gently flatten the cookies before placing them in the oven.

    Bake 6 at a time for 12-15 minutes or until the middle has set. Mine took 15 minutes exactly.

    Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted. 

    Expert Baking Tips

    Here are a few baking tips from my kitchen to yours

    • Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
    • Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
    • Use all the spices written. They are all essential for that delicious nostalgic gingerbread taste!
    • Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.

    FAQ

    What oats should I use?

    Use rolled oats or large flake oats. Quick oats will not work.

    My cookies didn't spread?

    This is most likely due to an incorrect measurement of flour, or the leavening agents have expired. Oatmeal cookies also tend to spread less, so it's important to use a gram scale for the most accurate measurements.

    Check out these recipes

    • Classic Cranberry Orange Muffins
    • Christmas M&M Oatmeal Bars
    • Bakery Style Cranberry Orange Muffins
    • Gingerbread Banana Streusel Muffins

    PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!

    Gingerbread Oatmeal Cookies

    Ania
    Sweet and hearty Gingerbread Oatmeal Cookies! These are cookies full of oats and delicious gingerbread spices in every bite! The perfect holiday cookie. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 11 minutes mins
    Course Dessert
    Cuisine American
    Servings 14 cookies
    Calories 129 kcal
    Need metric measurements?Use the buttons below to click between US cups and Metric grams!

    Ingredients
     
     

    • 1/2 cup butter melted
    • 1/2 cup dark brown sugar
    • 2 eggs room temperature
    • 3 tbsp molasses
    • 1 tbsp vanilla
    • 1 1/4 cups all-purpose flour
    • 1 1/4 cups rolled oats
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 1 tsp cornstarch
    • 1 1/4 tsp cinnamon
    • 3/4 tsp ginger
    • 1/2 tsp cloves
    • 1/8 tsp nutmeg
    • 1/8 tsp allspice

    Equipment

    Dark Non-Stick Baking Tray
    Parchment Paper
    Cookie Scooper
    Gram Scale
    Measuring Spoons

    Instructions
     

    • Preheat oven to 350°F. Melt the butter. Line a cookie sheet with parchment paper, and measure all ingredients. Allow the butter to cool for at least 15 minutes before beginning.
      1/2 cup butter
    • In a medium sized bowl, add in flour, oats, cornstarch, cinnamon, nutmeg, allspice, cloves, ginger, baking soda, baking powder, and salt. Stir to combine and set aside.
      1 1/4 cups all-purpose flour, 1 1/4 cups rolled oats, 1/2 tsp baking soda, 1/2 tsp baking powder, 1 1/4 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp cloves, 1/8 tsp nutmeg, 1/8 tsp allspice, 1 tsp cornstarch
    • In a medium bowl, add in melted and cooled butter and brown sugar.
      1/2 cup butter, 1/2 cup dark brown sugar
    • Add in the eggs, molasses, and vanilla. Continue whisking until smooth.
      2 eggs, 3 tbsp molasses, 1 tbsp vanilla
    • Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not over-mix!
    • Scoop the cookies onto a baking tray, about 1-1.5tbsp per cookie spaced 2-3 inches apart. These cookies don't spread much, so gently flatten the cookies into an oval-like shape before placing them in the oven.
    • Bake 6 at a time for 12-15 minutes or until the middle has set. Mine took 15 minutes exactly.
    • Store in an airtight container for up to 3 days or in the fridge for a week. You can also freeze the cookies and thaw in the microwave when wanted.

    Video

    Nutrition

    Serving: 1cookieCalories: 129kcalCarbohydrates: 25gProtein: 3gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gTrans Fat: 0.002gCholesterol: 24mgSodium: 77mgPotassium: 135mgFiber: 1gSugar: 11gVitamin A: 49IUVitamin C: 0.02mgCalcium: 45mgIron: 1mg
    Keyword gingerbread oatmeal cookies
    Tried this recipe?Let us know how it was!







    Comments

    1. Sarah Strugnell says

      December 13, 2024 at 4:30 pm

      Hi Ania, please advise the measurement for cornstarch (cornflour) in your ginger cookies, you mention to add it in your notes, but I can't see it on the list if ingredients..Many thanks, Sarah

      Reply
      • Ania says

        December 13, 2024 at 5:05 pm

        Hey Sarah! There is 1 tsp of cornstarch in the cookies. Enjoy! 🙂

        Reply
      • Randall says

        December 17, 2024 at 3:26 pm

        What happens if you don't use rolled oats and use quick oats?

        Reply
        • Ania says

          December 17, 2024 at 4:27 pm

          Hey Randall! Rolled oats retain their texture better so the cookies will stay nice and thick and chewy. Quick oats have a finer texture, so the cookies will come out a lot softer and won't form as well! Hope this helps 🙂

    2. Susan says

      December 17, 2024 at 11:10 pm

      You usually include nutrition in your cookies. If like to know the nutrition content of these gingerbread oat cookies. Thank you.

      Reply
      • Ania says

        December 18, 2024 at 12:09 am

        Hi Susan! It has been updated, enjoy the recipe 🙂

        Reply
      • Melissa says

        March 13, 2025 at 8:07 pm

        Made the cookies, my first batch was very dry , next batch I baked for 13 minutes still a little dry. What can I do to have moist cookies.

        Reply

    CommentsCancel reply

    Hi, I'm Ania!

    Welcome to Taffey Bakery! Here I share a wide variety of desserts you can create with simple, everyday ingredients. Let’s get to baking!

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