Gingersnap Oatmeal Cookies – Soft-baked gingersnap cookies with old-fashioned oats added for a chewy, flavorful treat.
Note: This post reflects the author’s experience and opinions.
Gingersnaps are one of my favorite seasonal cookies, and I thought they would pair beautifully with hearty rolled oats. In colder months we enjoy hot oatmeal for breakfast, so I decided to add old-fashioned oats to a gingersnap dough for extra chew and texture. The result is a soft, spiced cookie with visible oat flakes and a satisfying bite.
The warming spices in the gingersnap dough—ginger, cinnamon, and cloves—combine with the chewy oats to create cookies that are perfect for the holidays. They work well for cookie exchanges, neighborhood gifts, or a cozy afternoon snack with a cup of tea.
If you shop for oats, look for seasonal or limited-edition packaging at your favorite store. A nicely packaged canister makes a cheerful addition to your pantry this time of year.
Oats are a year-round staple for us, but they feel especially comforting in cold weather. Using old-fashioned rolled oats in cookies gives them body and a pleasant chew that quick oats can’t match.
Baking with kids is one of my favorite holiday traditions. These cookies are easy enough to involve little helpers for stirring, scooping, and decorating.
The festive packaging on some oat canisters is an added bonus for kids who enjoy seasonal designs.
To make the dough, start by creaming butter and sugar together. In a separate bowl, whisk the dry ingredients so the spices and leavening are evenly distributed. Add molasses, egg, oil, and vanilla to the creamed mixture, scraping the bowl as you go to ensure everything incorporates evenly.
Once the wet and dry components are combined, fold in the old-fashioned oats. The oats remain visible in the dough and add texture and flavor that complement the warm spices.
Scoop the dough onto a prepared baking sheet lined with a silicone mat, parchment, or lightly greased surface. Space the cookies to allow for slight spreading.
Bake at 350°F (175°C) for 9–10 minutes, until the cookies are set. Let them cool briefly on the baking sheet before transferring to a wire rack to finish cooling. The edges will be slightly firmer while the centers stay soft and chewy.
These cookies store well in an airtight container for several days and make a nice gift when packaged in a tin or box.
Below is the full recipe for convenience.
Gingersnap Oatmeal Cookies
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Ingredients
- ½ cup (113 g) butter, room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) unsulfured molasses
- 1 Tbsp oil, (canola or vegetable)
- 1 large egg
- ½ tsp vanilla extract
- 1 cup (120 g) all-purpose flour, plus 2 Tbsp (stir, spoon & level)
- 1 cup (80 g) old-fashioned oats
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
Instructions
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Preheat oven to 350°F (175°C). Cream the butter and granulated sugar together until light. Scrape the bowl and mix in molasses, oil, egg, and vanilla, scraping again to combine.
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In a separate bowl, whisk together the flour, oats, baking soda, salt, cinnamon, cloves, and ginger. Gradually mix the dry ingredients into the wet ingredients until fully combined.
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Scoop rounded tablespoons of dough onto a prepared baking sheet lined with a silicone mat, parchment paper, or lightly greased surface.
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Bake for 9 to 10 minutes until set. Allow cookies to cool briefly on the tray before transferring to a wire rack to finish cooling.
Notes
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