Gingerbread Cookie Butter Oatmeal Cookies
User Reviews
4.8
Gingerbread Cookie Butter Oatmeal Cookies
Description
This recipe uses room temperature butter creamed with a generous amount of cookie butter along with granulated and brown sugars, baking soda, baking powder, salt, and ground ginger. Molasses and vanilla contribute warm, complex flavors reminiscent of gingerbread. Eggs bind the ingredients, followed by the addition of all-purpose flour and quick oats for texture.
Dough balls are scooped and spaced apart on parchment-lined baking sheets, then baked until the edges set but centers remain soft with characteristic cracks. The cookies are thin and chewy rather than thick or cakey. Letting the cookies rest briefly on the baking sheet before transferring helps set their shape.
These cookies work well as a sweet treat during colder months when spices and molasses are traditional, pairing well with tea or coffee.
Use a full 14-ounce jar of cookie butter for accurate sweetness and flavor.If quick oats are unavailable, pulse rolled oats coarsely for similar texture.Adjust oven temperature or flour quantity if cookies spread excessively during baking.Cookies are intended to be thin and chewy, so slight spreading is normal.
Ingredients
- 1 cup butter softened to room temperature, salted
- 1 ⅔ cup cookie butter 14-ounce jar, see note
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground ginger
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 2 egg large
- 2 cups all-purpose flour
- 2 cups quick oats see note
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
- Use the entire 14-ounce jar of cookie butter for consistent flavor and texture.
- If quick oats are not available, pulse rolled oats in a blender to approximate their texture.
- Adjust oven temperature between 325°F to 375°F if cookies are spreading too much; watch baking time carefully.
- Adding extra flour can reduce spreading but slight spreading results in thin, chewy cookies as intended.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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