Sweet and hearty Gingerbread Oatmeal Cookies! These are cookies full of oats and delicious gingerbread spices in every bite! The perfect holiday cookie.
I love this recipe because it requires no chill time - so you get your cookies in under 30 minutes start-to-finish!
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
- 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.
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
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
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.
Sarah Strugnell says
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
Ania says
Hey Sarah! There is 1 tsp of cornstarch in the cookies. Enjoy! 🙂
Randall says
What happens if you don't use rolled oats and use quick oats?
Ania says
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 🙂
Susan says
You usually include nutrition in your cookies. If like to know the nutrition content of these gingerbread oat cookies. Thank you.
Ania says
Hi Susan! It has been updated, enjoy the recipe 🙂
Melissa says
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.