I love a cookie that tastes like winter in every bite — warm spices, chewy oats, and a kiss of molasses. These Gingerbread Oatmeal Cookies are soft in the center with a crinkled edge, and they’ve become my go-to when I want holiday flavor without fuss. If you prefer a denser ginger snap, I often compare textures against a batch of chewy gingerbread cookies to tune my bake times.
Why Make This Recipe
- Big, cozy ginger and cinnamon flavor that still feels light thanks to oats.
- Oats add fiber and chew, so the cookies feel satisfying without being overly sweet.
- Quick and forgiving: dough needs little hands-on time and holds well in the fridge.
- Great for gifting and cookie swaps because they travel and stack well.
- Personal note: I love these because the molasses gives a deep, old-fashioned warmth that reminds me of baking with family.
I also like testing contrasts — for a bright, fruity twist try ideas inspired by my cranberry-pistachio oatmeal cookies experiments.
Recipe Overview
- Prep time: 15 minutes active (plus 30 minutes chilling if desired)
- Cook time: 10–12 minutes per sheet at 350°F (175°C)
- Total time: about 40–50 minutes including cooling
- Servings: makes about 24 cookies (using a 1 tablespoon scoop)
- Difficulty: Easy — good for cooks of all skill levels
- Method: Cream butter and sugars, mix wet with dry (fold in oats), scoop onto baking sheet, bake until edges are set and centers are soft.
My Experience Making This Recipe
I tested batches with both rolled and quick oats; rolled oats yield a superior, hearty chew while quick oats make a softer crumb. I also adjusted sugar ratios so the molasses shines without dominating — the balance of brown sugar and molasses creates that classic gingerbread note. During testing I discovered chilling the dough 30 minutes reduces spread and preserves a soft center.
I often compare texture against softer autumn cookies like these soft iced pumpkin oatmeal cookies when dialing moisture and chew.
How to Make Gingerbread Oatmeal Cookies
Start by creaming room-temperature butter (about 1/2 cup) with 1/2 cup packed brown sugar and 1/4 cup granulated sugar until light and fluffy, 2–3 minutes with a mixer. Beat in one egg, 1/4 cup molasses, and 1 teaspoon vanilla until smooth. In a separate bowl whisk 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and spices (1 1/2 tsp ground ginger, 1 tsp cinnamon, 1/4 tsp ground cloves). Fold dry ingredients into wet, then stir in 2 cups rolled oats.
Scoop dough (1 tablespoon) onto parchment-lined baking sheets, spacing 2 inches apart, and bake at 350°F (175°C) for 10–12 minutes. Cookies are done when edges look set but centers still feel slightly soft; they continue to firm as they cool on the pan for 5 minutes before transferring to a rack.
Expert Tips for Success
- Use rolled oats for texture: rolled oats keep chew and hold shape, while quick oats can make cookies cakier.
- Measure flour correctly by spooning it into the cup and leveling with a knife; too much flour dries cookies.
- Chill the dough 20–30 minutes when your kitchen is warm or if the dough seems loose — this controls spread.
- Line baking sheets with parchment or silicone mats for even browning and easy cleanup; rotate sheets halfway through baking for uniform color.
- For deeper ginger flavor without extra heat, toast ground ginger in a dry skillet briefly and cool before mixing into flour.
If you like creative hybrids, I borrow assembly techniques from my gingerbread cheesecake cookies trials when adding toppings or swirls.
How to Serve Gingerbread Oatmeal Cookies
- Serve warm with a glass of cold milk or spiced chai for a comforting pairing.
- Make a cookie plate: alternate these with simple sugar cookies and candied nuts for variety and color.
- For a dessert, sandwich two cookies with cream cheese frosting or dulce de leche.
- Present stacked in a clear box tied with ribbon for gifting — place parchment between layers to prevent sticking.
For a classic gingerbread pairing idea, I reference techniques similar to my classic gingerbread cookies recipe notes on presentation.
Storage and Reheating Guide
Store completely cooled cookies in an airtight container at room temperature for up to 5 days; put a slice of bread or a damp paper towel in the container to help retain softness. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months; thaw at room temperature. To refresh from frozen, warm in a 325°F (160°C) oven for 5–7 minutes or microwave one cookie for 10–15 seconds for a warm, soft result.
Recipe Variations
- Gluten-free: use a 1:1 gluten-free baking flour and certify oats as gluten-free; expect slightly different texture and possibly add 1 tablespoon extra binder (like egg or flax egg).
- Dairy-free: swap butter for solid coconut oil or a vegan stick butter, and use a neutral oil if you want a crisper edge.
- Chewier: increase brown sugar by 2 tablespoons and add an extra tablespoon of molasses for more chew and deeper flavor.
- Mix-ins: stir in 1/2 cup chopped crystallized ginger, 1/2 cup raisins, or 3/4 cup dark chocolate chips for variety.
Nutritional Highlights
- Oats contribute soluble fiber (beta-glucans) and help keep you full.
- Molasses provides trace minerals like iron and potassium compared with refined sugar.
- Allergen note: typical recipe contains wheat, dairy, and egg; oats may be cross-contact with gluten — adjust for dietary needs and label accordingly. Serve 1–2 cookies as a sensible portion for most snack occasions.
Troubleshooting Common Issues
- Cookies spread too much: chill the dough 30 minutes, reduce oven temperature by 15°F, or add 1–2 tablespoons more flour.
- Centers are underbaked but edges are brown: lower oven rack and bake 1–2 minutes longer; check with a gentle press — center should spring back slightly.
- Cookies turn hard: you likely overbaked them; reduce bake time by 1–2 minutes and store with a slice of apple or bread in the container to restore moisture.
Frequently Asked Questions
Q: Can I use quick oats instead of rolled oats?
A: Yes, but expect a softer, less chewy cookie. Quick oats absorb moisture faster and can produce a cakier texture. If using quick oats, reduce liquid slightly or chill the dough longer to control spread.
Q: How do I make these cookies crispier?
A: For crisper cookies, flatten dough slightly before baking, bake on a darker sheet for a minute or two longer, and cool completely on a wire rack. Using a bit more granulated sugar and slightly less molasses also promotes crisping.
Q: Can I freeze the dough instead of baked cookies?
A: Absolutely. Scoop dough onto a tray, freeze until firm, then bag scoops for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time and watching for the telltale set edges.
Q: My cookies taste too salty or flat — what went wrong?
A: Check your salt measurement — 1/2 teaspoon for this batch balances flavors; too much salt will dominate. Also ensure your spices are fresh (ground spices lose potency after about 6–12 months); stale spices lead to flat flavor.
Print
Gingerbread Oatmeal Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy cookies infused with warm ginger and cinnamon flavors, perfect for the holiday season.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 cups rolled oats
Instructions
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg, molasses, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices.
- Fold the dry ingredients into the wet mixture, then stir in the rolled oats.
- Scoop the dough onto parchment-lined baking sheets, spacing them 2 inches apart.
- Bake at 350°F (175°C) for 10–12 minutes, until the edges are set and the centers are soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough for 30 minutes reduces spread and helps maintain a soft center. Use rolled oats for better texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg