Gingerbread Cookie Butter Oatmeal Cookies
User Reviews
4.8
183 reviews
Excellent
Gingerbread Cookie Butter Oatmeal Cookies
Report
Balanced, flavorful, and enjoyable—this recipe has it all.
Share:
Ingredients
- 1 1 cup salted butter softened to room temperature
- 1 ⅔ 1 ⅔ cup (14-ounce jar) cookie butter (see note)
- ¾ ¾ cup granulated sugar
- ¾ ¾ cup packed light brown sugar
- 1 1 teaspoon baking soda
- 1 1 teaspoon baking powder
- ¾ ¾ teaspoon salt
- ½ ½ teaspoon ground ginger
- ¼ ¼ cup molasses
- 1 1 teaspoon vanilla extract
- 2 2 large eggs
- 2 2 cups all-purpose flour
- 2 2 cups quick oats (see note)
Add to Shopping List
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer), cream together the butter, cookie butter, granulated sugar, brown sugar, baking soda, baking powder, salt and ginger until creamy and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the molasses, vanilla and eggs and mix until well-combined, 1-2 minutes, Scrape down the sides of the bowl. Add the flour and quick oats and mix until combined (don't over mix, just mix until evenly combined and no dry streaks remain).
- Scoop the dough into balls about 2 tablespoons each (I use my #40 cookie scoop) and place a couple inches apart on the baking sheets. Bake for 10-12 minutes until set around the edges with a few cracks on top but still soft in the middle. Let the cookies rest for a few minutes on the baking sheets.
- Remove the cookies to a cooling rack. The cookies stay soft for a couple days stored well-covered at room temperature and freeze well, too, for several months.
Notes
- Cookie Butter: both the Biscoff brand and Trader Joe's brands of cookie butter come in 14-ounce jars. I use the whole jar (no need to measure out the 1 2/3 cup).
- Oats: if you don't have quick oats, pulse old-fashioned rolled oats in a blender or food processor until coarsely chopped but not pulverized.
- Cookie Spreading: if your cookies are spreading too much while baking, first try varying oven temperature - either use convection bake (if you have that option) at 325 - 350 degrees F or increase the baking temperature to 375 degrees F (watch the baking time carefully). You can also try adding extra flour, but usually increasing oven temperature just slightly will work. Keep in mind these cookies are meant to be thin and chewy.
Nutrition Information
Show Details
Serving
1 Cookie
Calories
197kcal
(10%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
23mg
(8%)
Sodium
142mg
(6%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 197kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 142mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
183 reviews
Excellent
Other Recipes
You'll Also Love
