Oatmeal Gingersnap Cookies

Oatmeal Gingersnap Cookies
the cookie dough
Tablespoons of dough are rolled into balls and dipped in sugar.
cooling on the cookie sheet
a beautiful warm plate of cookies wafting with the fall scent of ginger

When I first saw these oatmeal gingersnaps on Cookie Madness, I just knew my husband would love them. After all, his favorite kind of cookie is anything with oatmeal in it, and he has an affinity for ginger tea. When it came to making the recipe, I had to do a few substitutions due to lack of product and preference. First, I used butter instead of shortening, because I just love that tender crumb and rich taste that the butter gives. Second, there were no cloves in my pantry, so I opted for allspice. Last, I used rolled oats in place of the quick oats, because my husband prefers the chewier and heartier texture of the rolled.
These cookies tasted very good to me, and quite delicious to my husband. He preferred them more than I did, but that has more to do with the ginger flavor than the cookie itself. (Just the smell of ginger brings back memories of morning sickness while I was pregnant with our daughter. I practically inhaled gingersnaps and ginger tea far into my second trimester. My daughter turned out to be a joy; the morning sickness was not)! Anyway, these cookies are rich, chewy, and have just the right amount of ginger without overwhelming the senses too much.

Oatmeal Gingersnap Cookies
 
Prep time
Cook time
Total time
 
Serves: 42
Ingredients
  • ½ cup butter, softened
  • 1 cup white sugar
  • 1 large egg
  • ¼ cup molasses
  • 1&1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • 1 cup rolled oats
  • additional sugar for rolling
Instructions
  1. Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugar. Mix in the egg and molasses.
  2. Stir in the flour, baking soda, ginger, allspice, and salt until well combined. Mix in the oats.
  3. Drop by tablespoons onto ungreased cookie sheets. Roll into balls. Roll balls in additional sugar to cover.
  4. Bake for 10 minutes or until slightly golden around edges and set in the center.

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Comments

  1. Those cookies sound really yummy!

  2. Love, ginger, and oatmeal. I’m sure these would be awesome. How about adding white chocolate chips? I make a ginger cookie and dip half in white chocolate–amazing.

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