Gingerbread cookies made tastier and healthier
with whole grain oats!
Oatmeal
Gingerbread Cookies
- 1 cup (2 sticks) margarine
or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 large egg
3 1/3 cups all-purpose flour
1 1/2 cups Quaker® Oats (Quick or Old Fashioned, uncooked)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
Ready-to-spread frosting
Assorted candies
- Beat margarine and sugar
until creamy. Add molasses and egg; beat well. Add combined flour,
oats, spices, baking soda and salt; mix well. Cover; chill about
2 hours.
- Heat oven to 350°F
(175°C). On floured surface, roll dough out about 1/4 inch
thick for a chewy cookie or 1/8 inch thick for a crisp cookie.
Cut with 5-inch gingerbread man or woman cookie cutter. Transfer
to ungreased cookie sheets.
- Bake 8 to 10 minutes or
until set. Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely.
- Frost and decorate cookies
with candies. Store loosely covered at room temperature.
Makes about 4 dozen.
For Gift Giving: Create
cookie ornaments by cutting a hole near top of cookie with drinking
straw before baking. Repeat immediately after baking if hole
closes. Cool and decorate. Thread narrow ribbon through hole
at top and tie into a bow.
Recipe and photograph provided
courtesy of The Quaker Oats Company.
