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Gingerbread Oatmeal Cookies

Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 18 cookies; they go fast so you may want to make a double batch. —Carole Resnick, Cleveland, Ohio
  • Total Time
    Prep: 10 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    about 1-1/2 dozen

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking powder
  • 1 cup Biscoff creamy cookie spread, room temperature
  • 1/2 cup unsalted butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup quick-cooking oats

Directions

  • Whisk together first five ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours.
  • Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment paper or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.
Editor’s Note: Look for Biscoff creamy cookie spread near the peanut butter.
Editor's Note
Look for Biscoff creamy cookie spread near the peanut butter.
Nutrition Facts
1 cookie: 210 calories, 11g fat (4g saturated fat), 24mg cholesterol, 113mg sodium, 26g carbohydrate (17g sugars, 1g fiber), 2g protein.
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Reviews

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Average Rating:
  • kmajor218
    Sep 13, 2017

    Can someone tell me why this should be refrigerated for 3 hours and then taken out and brought back to room temperature? The cookies sound very good but I agree with several others about the confusing directions.

  • dig1
    Aug 21, 2017

    Good one

  • dublinlab
    Apr 17, 2017

    This is a very good cookie. The directions are very poorly written. Read all the way through before you start. Janet VFE

  • danielleylee
    Feb 26, 2017

    I made these cookies with homemade cookie butter. They turned out really tasty. I think my homemade cookie butter had too much butter so mine turned out a little more lace cookie like but still really good flavor. I will have to try again with the premade cookie butter. Good idea on using cookie butter.

  • curlylis85
    Feb 19, 2017

    Our family loves Biscoff spread so I knew we would love these! If you want them in the oven a little bit faster, here's a trick: Scoop all of your cookies and place them on a cookie sheet. Put your cookie sheet in the freezer for about 30 minutes. It will have the same effect and get them in the oven faster.

  • riddlebit
    Jan 28, 2017

    Someone needs to update the instructions. As written, I started my oven preheating, made the dough, then realized the dough needed to chill for 3 hours. Bummer because we wanted to try the cookies right away!! Cookies definitely need at least 15 min of baking time. Very good.