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Gingerbread Cookie Butter Oatmeal Cookies
4.8 from 104 votes

Gingerbread Cookie Butter Oatmeal Cookies

Gingerbread Cookie Butter Oatmeal Cookies blend softened butter and spiced cookie butter with sugars, molasses, and warming ginger for a rich, flavorful dough. Quick oats add chewiness and texture, while baking soda and powder provide lift. The result is thin, chewy cookies with cracked tops that are soft in the center and slightly crisp around the edges.

Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings: 36 Cookies
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
  2. 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.
  3. 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).
  4. 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.
  5. 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

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: 36 Cookies

Amount Per Serving

Calories

% 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.