Soft & Chewy Gingersnap Oatmeal Cookies

Is there anything better than a fresh batch of soft and chewy cookies? I think not.

And despite the unseasonably warm weather, Holiday Baking Season 2017 is finally here. We’re all trying to eat better over here, to give our little mini all the healthy things. We’ve been making winter glow bowls packed with roasted veggies and whole grains, and stocking our fridge with ready-to-go meals and snacks.

But I just can’t resist the warm spicy flavor of ginger paired with cinnamon, cloves, nutmeg, and molasses, all wrapped up in an oatmeal cookie. It’s almost more than I can handle. And my willpower is powerless to resist. Baby’s too – he’s already trying to sneak a bite 👆😂👆😂

This weekend was 50+ degrees and sunny. In December. In Michigan! It was warm enough to sit outside at a restaurant on Saturday afternoon, comfortably without coats. But despite this odd weather and lack of snow, my holiday spirits aren’t dampened. I’ve been getting a bit of holiday shopping done (check my holiday shopping guides here and here for a peek at what I’m excited about this year), decorating our house, and drooling over all the yummy treats filling my Instagram feed.

These cookies are everything I look for in a holiday treat:

• Perfectly crunchy on the outside
• Super soft and fluffy in the inside
• Just the right amount of chewy thanks to my friend, oatmeal
• Done in under an hour

The world’s simplest but very best pleasure – a warm cookie straight from the oven and a tall glass of milk. Pull on your coziest slippers, wrap yourself in a fuzzy blanket, light your favorite candle, and curl up with a reeeaaaally good cookie.

Soft & Chewy Gingersnap Oatmeal Cookies

 

Print

Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

These gingersnap oatmeal cookies bring the warm spicy flavor of ginger together with cinnamon, cloves, nutmeg, and molasses, all wrapped up in a soft and chewy cookie.

Author: Jaenell Woods

Serves: 22

Ingredients

Dry

• 1½ cup white whole wheat flour
• 2 cups quick-cooking oats
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ⅛ teaspoon nutmeg

Wet

• ¾ cup unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ cup molasses

Misc

• 1 cup granulated sugar, to roll the cookie dough in

Instructions

1. Preheat your oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
2. In a medium sized mixing bowl, whisk together all the dry ingredients.
3. In a large mixing bowl, beat the butter and brown sugar with a hand mixer until creamy. Add the next three ingredients and beat until smooth.
4. Slowly add the dry mixture to the wet, beating together with the hand mixer in 3-4 rounds until completely combined.
5. Gently roll about 2 Tbsp batter into a ball - I use a cookie scoop to pick up the same amount of dough each time. Roll each ball in the granulated sugar and place on the cookie sheet, at least 2" apart.
6. Bake for 12-13 minutes, until the bottoms are browned and the tops begin to crack. Remove from the oven and cool on the pan for 2 minutes before removing to a cooling rack to cool completely.
7. Dunk into a glass of milk and enjoy!

3.5.3229