Best 2 Gingerbread Oatmeal Cookies Recipes

GINGERBREAD OATMEAL COOKIES

Gingerbread Oatmeal Cookies image

Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking powder
1 cup Biscoff creamy cookie spread, room temperature
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup quick-cooking oats

Steps:

Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours., Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 210 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 113mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

GINGER OATMEAL RAISIN COOKIES

Ginger Oatmeal Raisin Cookies image

MMmmmm! Combining some of my favorites flavors! These are adapted from Pichet Ong's The Sweet Spot. Prep time does not include chilling time as it is not mandatory (they work better for me if I can delay gratification long enough to chill though).

Provided by Busters friend

Categories Dessert

Time 1h30m

Yield 36 cookies

Number Of Ingredients 16

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup unsalted butter, cut into 1 inch cubes and chilled
2/3 cup light brown sugar, packed
1/2 cup sugar
2 tablespoons candied ginger, finely chopped, plus more
candied ginger, for garnish if desired (optional)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 large eggs
1 tablespoon whole milk
2 teaspoons vanilla extract
2 cups rolled oats, old fashioned
1 1/4 cups raisins, preferably golden

Steps:

Sift together the flour, baking powder and baking soda. Set mix aside.
Beat the butter, both sugars, ginger, cinnamon, salt, and cayenne in a bowl until light and fluffy.
Beat in the eggs, one at a time,and then add the milk and vanilla.
Add the 1/2 flour mixture & mix. Add the rest of the flour and mix just until incorporated.
Stir in the oats and raisins.
Chill dough for at least 2 hours before baking. (if you can).
Preheat the oven to 325°F.
Line baking sheet with parchment paper.
Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheet.
Slightly flatten each ball (fingers or fork - cook's choice).
Sprinkle the tops with chopped candied ginger, if desired (I don't).
Bake the cookies until lightly golden brown, about 15 minutes.
Place on cooling racks to cool crispier.