• 1 cup (2 sticks) margarine or butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 3-1/3 cups all-purpose flour
  • 1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon salt (optional)
  • Ready-to-spread frosting
  • Assorted candies

Cooking Instructions

Beat margarine and sugar until creamy. Add molasses and egg; beat well. Add combined flour, oats, spices, baking soda and salt; mix well. Cover; chill about 2 hours. Heat oven to 350°F. On floured surface, roll dough out about 1/4 inch thick for a chewy cookie or 1/8 inch thick for a crisp cookie. Cut with 5-inch gingerbread man or woman cookie cutter (makes about 20). Transfer to ungreased cookie sheets. Bake 8 to 10 minutes or until set. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Frost and decorate cookies with candies. Store loosely covered at room temperature.

Serving Tips:
For Gift Giving: Create cookie ornaments by cutting a hole near top of cookie with drinking straw before baking. Repeat immediately after baking if hole closes. Cool and decorate. Thread narrow ribbon through hole at top and tie into a bow.


Oatmeal Gingerbread Cookies is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from I made this 20 years ago I’m thankful for the internet so I could find this long lost recipe I used to make for the holidays. I originally had this recipe on a 3 x 5 card—not sure where I got it from, and made them to look like family members for place settings. They are delicious. I like them soft.
Date published: 2017-12-31
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