Gingerbread Oatmeal Cookies

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I am not a fan of oatmeal cookies, however my husband is. He is not into the traditional Italian cookies that my family bakes. Which is totally crazy, I know. He has also been searching for Whole Foods Gingerbread Oatmeal. It is a seasonal item that he looks forward too. I always have to stock for him. Tragically, this year our store has not had in stock. He has even called the company to see what the deal is. You may laugh, I certainly do!

This is where the idea for this hybrid cookie came from. I thought how awesome would I be if I could take the gingerbread oatmeal he loves and turn it into a cookie? I am not much of baker but this actually worked! Even my mother kept saying how good they were! I think the secret is to buy dark muscovado sugar, rather than brown sugar. It lends more of that ginger spice taste to the cookie more so than brown sugar would.

Find the dark muscovado sugar on Amazon:

Gingerbread Oatmeal Cookies

Gingerbread and oatmeal cookies combined. Two of your holiday favorites in one cookie!


  • 2 c rolled oats

  • 2 1/2 c flour

  • 1 c sugar

  • 1 c dark muscovado sugar, packed

  • 1 tsp salt

  • 1 c raisins

  • 1 Tbsp cinnamon

  • 1/4 tsp ginger

  • 1/4 tsp nutmeg

  • 1/4 tsp cloves

  • 2 tsp baking soda

  • 3 eggs, beaten

  • 1 tsp vanilla extract

  • 1 c shortening


  1. In a large mixing bowl stir together your dry ingredients. I use a whisk to incorporate all the dry ingredients.

  2. Then add in beaten eggs, vanilla extract, and shortening. Mix together, once it is too difficult to mix start to use your hands. Make sure to work the mixture until all the ingredients are combined and there are no dry spots. Then cover and let it sit for about 20 minutes.

  3. Shape into 1-in. Balls. Place on ungreased baking sheets. Flatten with fingers. Bake at 350° for 10-11 minutes or until golden brown. Do not overbake! They will continue to bake when removed from the oven! Remove cookies to a wire rack to cool.