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Two of my favorite cookies are oatmeal raisin cookies and Gingerbread cookies, so of course this Oatmeal Gingerbread Cookies Recipe is going to become a brand new holiday cookie favorite in my home!

This Oatmeal Gingerbread Cookies Recipe uses cookie butter. It’s found in the peanut butter aisle and it’s made of ground up cookies. It’s amazing if you haven’t ever had it! I think Trader Joes is probably my favorite brand of cookie butter, but I’d love to hear if you have a favorite yourself!

Wouldn’t it be fun to make a batch of these cookies, wrap them up really pretty, and give them to someone as a gift with the recipe and a jar of cookie butter? I used to make cookie recipe kits for family members all of the time, it was really fun and inexpensive!

Oatmeal Gingerbread Cookies Recipe

Ingredients

3/4 cup flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup cookie butter
1 stick (1/2 cup) butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup quick cooking oats

Directions

Add flour, ginger, baking soda, salt and baking powder in a small bowl and mix well. Set aside

Beat butter, white and brown sugar together in a mixing bowl until light and fluffy, about 3-5 minutes, scraping down the bowl several times. Add egg and vanilla and beat well. Beat in flour and oat mixture just until combined.

Refrigerate, covered, for 3 hours.

Remove from refrigerator and preheat oven to 350 and line a baking pan with parchment paper. Using a 2 tablespoon size cookie scoop, scoop batter and drop onto prepared banking sheet.

Bake for 15-17 minutes or until bottoms begin to brown. Remove from oven. let cool on baking sheet for 2 minutes before transferring to a cooling rack to cool completely.

This Oatmeal Gingerbread Cookies Recipe makes 18 cookies!

To print this Oatmeal Gingerbread Cookies recipe, click here!

5 from 1 vote

Homemade Holiday Gifts: Oatmeal Gingerbread Cookies Recipe

Author Jenn Quillen

Ingredients

3/4 cup flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup cookie butter
1 stick 1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup quick cooking oats

Instructions

Add flour, ginger, baking soda, salt and baking powder in a small bowl and mix well. Set aside
Beat butter, white and brown sugar together in a mixing bowl until light and fluffy, about 3-5 minutes, scraping down the bowl several times. Add egg and vanilla and beat well. Beat in flour and oat mixture just until combined.
Refrigerate, covered, for 3 hours.
Remove from refrigerator and preheat oven to 350 and line a baking pan with parchment paper. Using a 2 tablespoon size cookie scoop, scoop batter and drop onto prepared banking sheet.
Bake for 15-17 minutes or until bottoms begin to brown. Remove from oven. let cool on baking sheet for 2 minutes before transferring to a cooling rack to cool completely.