When gingerbread meets oatmeal, the marriage is a perfect fit for Grandma’s holiday baking
Prep Time
45 minBake Time
13 minYield
30Rating
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Loading...| • 2 cups Rogers Foods Large Flake Oats or our Ancient Grain Blend Porridge Oats or our Healthy Grain Blend Porridge Oats (if using a blend, decrease to 1 3/4 cups) | |
| • 1 2/3 cup Rogers Foods All Purpose Flour | |
| • 1 teaspoon of baking soda | |
| • 1/2 teaspoon salt | |
| • 2 teaspoons ground ginger | |
| • 1 1/2 teaspoons ground cinnamon | |
| • 1/2 teaspoon ground nutmeg | |
| • 1/4 teaspoon ground cloves | |
| • 3/4 cup unsalted butter, softened | |
| • 1 cup packed brown sugar | |
| • 1/4 cup granulated sugar | |
| • 1 large egg, room temperature | |
| • 1/4 cup molasses (not blackstrap) | |
| ..... | |
| Icing | |
| • 1 1/2 cups confectioners’ sugar | |
| • 1/4 teaspoon vanilla extract | |
| • 1.5–2 tablespoons milk | |
| • Small pinch of cinnamon | |
| • Small pinch of ginger |
When gingerbread meets oatmeal, the marriage is a perfect fit for Grandma’s holiday baking
| 1. | • Pulse the oats and 1/4 of the flour in a food processor 10–12 times until slightly chopped. |
| 2. | • Whisk together oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. |
| 3. | • Cream butter, brown sugar, and granulated sugar for 3 minutes. |
| 4. | • Add egg and molasses; beat an additional 1 minute. |
| 5. | • Add dry ingredients to creamed butter mixture; mix on low until combined. The dough will be thick. |
| 6. | • Chill dough 30–45 minutes. |
| 7. | • Preheat oven to 350°F. Line baking sheets with parchment. |
| 8. | • Scoop 1.5 tbsp dough balls, place 3 inches apart, bake 12–13 minutes. |
| 9. | • Cool 5 minutes on sheets, then transfer to racks. |
| 10. | .... |
| 11. | Icing |
| 12. | • Whisk together the confectioners’ sugar, vanilla, and 1 tbsp milk. Add only enough extra milk to make the icing thicker, not too runny. |
| 13. | • Add cinnamon and ginger. |
| 14. | • Dip or drizzle onto cooled cookies. |
| 15. | • Icing will set in a few hours. |
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