Oatmeal Gingersnaps

Happy Halloween!  I have decided that this is my favorite time of year for food. Pumpkin, apples and squash are so comforting and I love all of the recipes and flavors floating around right now.  My house has smelled so amazing lately with all of my experimenting.


I can’t believe it’s practically November.  Paul and I have been married for 6 months, I honestly can’t believe how fast time flies.  Before we know it, I’ll be decorating the house for Christmas.  I’m already thinking about candies and cookies to bake for the holidays this year.  Speaking of holiday cookies…Love & Olive Oil and The Little Kitchen are hosting the first annual Great Food Blogger Cookie Swap.  You still have time to get in on the fun! (The last time I looked there were 313 bloggers signed up to swap cookies!)

I’ve been craving gingersnaps so I combined one of my favorite cookies (oatmeal) with the spicy goodness of Ginger.  You guys know that I like chewy cookies and these are that, if anything.  I used dark brown sugar and butter instead of shortening and they turned out very thin but still soft and chewy.

Oatmeal Gingersnaps Recipe

Ingredients:
1/2 cup butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup molasses
1/2 tsp. vanilla
1-1/2 cups all-purpose flour
3/4 cup old-fashioned oats
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. kosher salt
Additional sugar for rolling (I used turbinado but any kind will do)

Prep:

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.  In a large bowl, combine flour, oats, baking soda, ginger, cinnamon and salt and whisk to combine.  Set aside.

In the bowl of a stand mixer, cream the softened butter and sugars until light and fluffy.  Beat in the egg followed by the molasses and vanilla and beat until combined.

Add the dry ingredients in a couple of batches and beat until combined.  Scoop the batter onto the prepared baking sheets in 1-inch balls and sprinkle with sugar.

Dip the bottom of a glass into sugar and flatten the cookies.  Bake at 350 degrees for 9 1/2 – 10 minutes.  Don’t over bake.

Cool on a wire rack.

Makes about 2 dozen large cookies

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