These cookies combine the bold, nostalgic flavor of gingerbread with the soft and chewy texture of oatmeal cookies. They’re easy to make, full of warming spices, and ideal for gifting, cookie exchanges, or snacking with a cup of tea. The oats add a wholesome texture, while the molasses gives them a deep, rich sweetness. They also stay soft for days, making them great for make-ahead baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Old-fashioned rolled oats
All-purpose flour
Baking soda
Ground ginger
Ground cinnamon
Ground cloves
Salt
Unsalted butter
Brown sugar
Granulated sugar
Molasses
Egg
Vanilla extract
Directions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, spices, and salt.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg, then add molasses and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Stir in the oats until evenly distributed.
Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and the centers are still slightly soft.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Prep time: 15 minutes Cook time: 10–12 minutes Cooling time: 10 minutes Total time: 35–40 minutes
Variations
Add-ins: Mix in raisins, chopped dates, or white chocolate chips for extra texture and flavor.
Spicy kick: Add a pinch of black pepper or more ground ginger for a bolder bite.
Gluten-free: Use a gluten-free flour blend and certified gluten-free oats.
Frosted version: Drizzle with a simple powdered sugar glaze or cream cheese icing for a sweeter finish.
Vegan option: Use plant-based butter and a flax egg to make the recipe dairy- and egg-free.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months. Place parchment paper between layers to prevent sticking. To enjoy warm, microwave a cookie for about 10–15 seconds before serving.
FAQs
What kind of oats should I use?
Old-fashioned rolled oats work best for texture. Avoid quick oats, which can make the cookies too soft or dense.
Can I use blackstrap molasses?
It’s best to use regular unsulphured molasses. Blackstrap is more bitter and less sweet, which can overpower the cookies.
Can I make the dough ahead of time?
Yes, the dough can be made 24–48 hours in advance and stored in the refrigerator. Let it sit at room temperature for 15–20 minutes before baking.
Do these cookies spread a lot?
They spread moderately. For thicker cookies, chill the dough for 30 minutes before baking.
How do I keep the cookies chewy?
Avoid overbaking and store them in an airtight container with a slice of bread to maintain moisture.
Can I freeze the cookie dough?
Yes, scoop the dough into balls and freeze on a tray. Once frozen, store in a freezer-safe bag. Bake from frozen, adding 1–2 minutes to the bake time.
What’s the best way to measure molasses?
Lightly grease your measuring cup or spoon before measuring molasses—it’ll pour out easily and cleanly.
Are these cookies spicy?
They’re warmly spiced but not too hot. You can adjust the spice levels to your taste.
Can I use margarine instead of butter?
Yes, but butter gives a richer flavor. Use unsalted margarine for best results.
Can I make these cookies crispier?
Bake for an extra 2–3 minutes or flatten the dough slightly before baking for a crisper edge.
Conclusion
Gingerbread Oatmeal Cookies are the perfect blend of warmth, spice, and chewy goodness. Whether you’re baking for the holidays or just craving a spiced treat, these cookies are easy to make and even easier to love. With their inviting aroma and delicious texture, they’re sure to become a seasonal favorite in your home.
Gingerbread Oatmeal Cookies are soft, chewy, and warmly spiced cookies that blend the nostalgic flavor of gingerbread with the hearty texture of oatmeal. Perfect for the holidays or any time you crave comforting spices and a cozy bite.
Ingredients
1 1/2 cups old-fashioned rolled oats
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg, then mix in the molasses and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the oats until evenly incorporated.
Scoop dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, until edges are set and centers are slightly soft.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add raisins, chopped dates, or white chocolate chips for extra texture and flavor.For a bolder spice, increase ground ginger or add a pinch of black pepper.Use a gluten-free flour blend and certified gluten-free oats for a gluten-free version.Drizzle with powdered sugar glaze or cream cheese icing for added sweetness.Substitute plant-based butter and flax egg for a vegan-friendly version.
