Soft + Chewy Gingerbread Oatmeal Cookies

Overhead shot of Gingerbread Eggnog Cookies

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5 from 6 votes

Soft + Chewy Gingerbread Oatmeal Cookies

Is it even Christmas without devouring a whole batch of these Soft + Chewy Gingerbread Oatmeal Cookies?

Prep Time10

Cook Time17

Total Time27

Course: Dessert

Keyword: baked, chewy, chocolate, christmas, classic, cookies, dessert, diy gift, easy, fall recipe, gingerbread, healthy, holidays, homemade, indulge, natural, oversized, plant-based, recipe, soft, spices, sweet, traditional, vegetarian, white chocolate

Servings: cookies

Calories: 391kcal

Author: Shanika

Ingredients

COOKIES:

2 cups organic rolled oats
1 ¾ cups organic all-purpose flour
1 teaspoon baking soda
2 tsps ground ginger
1 ½ tsps ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground allspice
Pinch of sea salt
1 cup organic brown sugar, lightly-packed
¼ cup organic cane sugar
¾ cup unsalted butter, softened at room temp.
1 large organic egg, at room temp.
¼ cup molasses

EGGNOG GLAZE:

2 cups organic powdered sugar, sifted
¼ cup eggnog, premium
¼ teaspoon vanilla extract

US Customary - Metric

Instructions

TO MAKE THE COOKIES:

Preheat the oven to 350 degrees Fahrenheit and line TWO baking sheets with parchment paper.
In a large bowl, add in the softened butter and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the egg and molasses, and continue to mix until combined.
In a bowl, add together the flour, oats, baking soda, ginger, cinnamon, nutmeg, cloves, allspice, and salt, whisking together until combined.
With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well.
Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheets, leaving 1-2 inches between each cookie for spreading when they bake. Lightly press down on each cookie to help it spread nicely. NOTE: I like to use a the flat end of a cup or spatula to gently press down.
Bake for 15 to 17 minutes (checking it after about 10 minutes), or until the edges are golden brown.
Remove the cookies from the oven and cool cookies onto the baking sheets for a few minutes before transferring them unto a cooling rack to cool completely.

TO MAKE THE EGGNOG GLAZE:

In a bowl, add the powdered sugar, vanilla, and eggnog, whisking everything together until the glaze is smooth and thick. NOTE: Add 1-2 Tbsps of eggnog at this point, if needed. Glaze should be thick, but able to slowly run off whisk.
Once the cookies have cooled, drizzle or spoon the eggnog glaze unto each cookie and let the glaze "set" for 2-3 minutes before serving.
Enjoy with your favorite glass of dairy-free milk or eggnog!
Bon Appetit!

Notes

STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
TIPS ON THE PERFECT COOKIES: Read within the Post!
MOLASSES: If using regular molasses, you can use the recommended amount as listed in the recipe. If using Blackstrap Molasses, simply use 1 less tablespoon than the amount listed to ensure that the batter isn’t too bitter.
MOLASSES SUBSTITUTES: Dark Maple Syrup (Just be sure to reduce other liquids slightly to avoid an overly wet dough), Dark Corn Syrup, DIY Mix: ½ honey + ½ brown sugar or ½ dark corn syrup + ½ maple syrup.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Soft + Chewy Gingerbread Oatmeal Cookies. Everything from my fave baking sheet, liners, spatulas, hand-mixers, mixing bowls, and more.

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