Oatmeal Gingerbread Cookies

20
Servings
20 min
Preparation Time
10 min
Cook Time
Ingredients
Rating

Get ready for the holidays with Oatmeal Gingerbread Cookies. These cookies are fun to make and even more fun to eat. This simple and delicious recipe will fill your home with the sweet smell of nostalgia.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 cup margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
3 ⅓ cups all-purpose flour
1 ½ cups Quaker® Oats (quick or old fashioned, uncooked)
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp 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.

Key Products

Quaker® Oats-Old Fashioned

Quaker® Oats-Quick 1 - Minute Oats

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

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.