Gingersnap Oatmeal Cookies
Yields 2 dozen cookies
Ingredients
- ½ cup (113 g) butter, room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) molasses
- 1 Tbsp oil, (canola/vegetable)
- 1 large egg
- ½ tsp vanilla extract
- 1 cup (120 g) plus 2 Tbsp all-purpose flour, (stir, spoon & level)
- 1 cup (80 g) Quaker Old Fashioned Oats
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
Instructions
- Cream the butter with the sugar. Scrape bowl. Mix in the molasses, oil, egg, and vanilla. Scrape bowl.
- Combine the flour, oats, baking soda, salt, cinnamon, cloves, and ginger. Slowly mix into wet mixture until thoroughly combined.
- Scoop cookie dough balls onto a prepared baking sheet with a silicone baking mat, parchment paper, or baking spray.
- Bake at 350 degrees Fahrenheit for 9 to 10 minutes. Allow to cool slightly on the tray before transferring to a wire rack.