Gingersnap Oatmeal Cookies with Old Fashioned Rolled Oats
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One of my favorite seasonal cookies this time of year are gingersnaps, but I thought it would be fun to combine them with something we eat a lot of in these cold weather months: rolled oats! In the summer I was eating cold overnight oats using old fashioned rolled oats, but now that it’s cold out, hot cereal with those hearty oats is a must! So why not put those hearty rolled oats into a cookie?!
The combination of spices in the gingersnap cookie dough with the chewy, hearty old fashioned oats, makes these cookies a great holiday cookie! We all know that December is coming and people have parties and cookie exchanges, so it’s a great excuse to make these cookies!
First things first, head to Target to pick up the new, limited edition winter packaging of Quaker Oats, only available at Target! It’s in the aisle with the hot cereal and don’t forget to grab your coupon before you go!
I don’t know about you, but I get hungry seeing all that oatmeal on the shelf! We love it for breakfast year round, but especially in the cold weather months!
Next, I love to have my kids help bake the treats we will be sending to neighbors, so get your little helpers and let’s bake!
*Note: See the Quaker Oats man wearing a scarf and the snow dusted pine trees on the Quaker Oats packaging? My kids thought that was pretty fun! (Exclusively at Target.)
This cookie starts out like most. Mix the butter and sugar together and combine the dry ingredients in a separate bowl.
Scrape the bowl and add the other wet ingredients: molasses, an egg, a little oil, and vanilla.
Mix and combine the dry ingredients into the wet ingredients. Make sure you have scraped the bowl well and incorporated everything thoroughly. I love that you can see the chunks of old fashioned oats in the dough!
Scoop cookies onto a prepared baking sheet with a silicone mat, parchment paper, or baking spray.
Bake at 350 degrees Fahrenheit for 9 to 10 minutes until set. Allow to cool slightly on the tray before transferring to a wire rack.
Here’s the full recipe for you to print and enjoy!
Gingersnap Oatmeal Cookies
- 1/2 cup butter, room temperature
- 1/2 cup sugar
- 1/4 cup molasses
- 1 Tbsp oil
- 1 egg
- 1/2 tsp vanilla
- 1 cup plus 2 Tbsp all-purpose flour
- 1 cup Quaker Old Fashioned Oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- Cream the butter with the sugar. Scrape bowl. Mix in the molasses, oil, egg, and vanilla. Scrape bowl.
- Combine the flour, oats, baking soda, salt, cinnamon, cloves, and ginger. Slowly mix into wet mixture until thoroughly combined.
- Scoop cookie dough balls onto a prepared baking sheet with a silicone baking mat, parchment paper, or baking spray.
- Bake at 350 degrees Fahrenheit for 9 to 10 minutes. Allow to cool slightly on the tray before transferring to a wire rack.