Ingredients
For the Cookies
- 3/4 cup unsalted butter, melted
- 2/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons molasses
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 2/3 cup all-purpose flour
- 1 cup old fashioned oats
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Icing
- 1 1/3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, brown sugar, granulated sugar, and molasses. Use a silicone spatula to mix together thoroughly. Add the egg, extra egg yolk, and vanilla extract, then mix well until smooth.
- Add Dry Ingredients: Add the flour, oats, baking soda, ground ginger, cinnamon, cloves, and salt to the wet mixture. Fold the ingredients together gently until just combined and no flour streaks remain. The dough will be wet at this point, which is correct. Allow the dough to rest for 10 minutes so the flour and oats absorb moisture and the dough thickens.
- Prepare Oven and Cookie Sheets: Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking.
- Portion Cookies: Using a 1 ½ ounce cookie scoop, portion out equal amounts of dough onto the prepared baking sheets. Place each dough portion about 2 inches apart to allow for spreading.
- Bake Cookies: Bake cookies in the preheated oven for 9 to 10 minutes, until they puff up and turn light golden brown around the edges but remain soft in the center. After baking, let the cookies sit on the baking sheet for a few minutes to firm up slightly before icing.
- Prepare Icing: While the cookies bake, combine powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl. Whisk until smooth and lump-free.
- Ice the Cookies: Spoon the vanilla glaze over the warm cookies, spreading it evenly to the edges. The warmth will help the icing harden properly. Leave the cookies on the baking sheet until the icing is fully set and the cookies cool completely.
- Serve and Enjoy: Once the icing is firm and cookies have cooled, enjoy these soft, spiced, and sweet gingerbread oatmeal treats!
Notes
- Resting the dough is essential for proper texture as oats and flour absorb moisture.
- Use old fashioned oats for best texture; quick oats may result in a different consistency.
- If you prefer a thicker glaze, reduce the milk slightly or add more powdered sugar.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Molasses is key to authentic gingerbread flavor; do not omit or substitute with other syrups.
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
