Gingerbread Oatmeal Cookies

Chewy oatmeal cookies warmly spiced with ginger and cinnamon, sweetened with brown sugar and molasses, and finished with lightly crisp edges.

Prep: 15 min · Cook: 12 min · Yield: 24 · Method: Oven

Ingredients

• 1.25 cups all-purpose flour
• 1.5 cups old-fashioned rolled oats
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 0.75 cup unsalted butter
• 1 cup packed light brown sugar
• 0.25 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

Cooking instructions

1. Heat the oven to 350°F. Line two baking sheets with parchment paper. (about 5 min) — 350°F
2. Whisk together the flour, oats, ginger, cinnamon, baking soda, and salt in a medium bowl. (about 3 min)
3. Beat the butter and brown sugar in a large bowl until smooth and creamy. Beat in the molasses, egg, and vanilla until combined. (about 4 min)
4. Add the dry ingredients and mix just until no dry flour remains. Let the dough stand for 5 minutes to thicken. (about 5 min)
5. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Flatten each mound slightly. (about 3 min)
6. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the centers still look slightly soft. (about 12 min) — 350°F
7. Cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. (about 10 min)