Gingerbread Oatmeal Cookies

  Desserts

Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 18 cookies; they go fast so you may want to make a double batch.

Gingerbread Oatmeal Cookies

Average Rating: 4

TOTAL TIME: Prep: 10 min. + chilling Bake: 15 min./batch + cooling
YIELD: about 1-1/2 dozen.

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
  • 1 teaspoon vanilla extract
  • 1 cup quick-cooking oats

Instructions

  • 1. Whisk together first five ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours.
  • 2. Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment paper 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

1 cookie: 210 calories, 11g fat (4g saturated fat), 24mg cholesterol, 113mg sodium, 26g carbohydrate (17g sugars, 1g fiber), 2g protein.

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