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.
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 20 (5-inch) cookies.
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.
Nutritional Information:
1 cookie, undecorated: Calories 240, Calories From Fat 90, Total
Fat 10g, Cholesterol 10mg, Sodium 130mg, Total Carbohydrate 34g,
Dietary Fiber 1g, Protein 4g.
Recipe provided courtesy
of The Quaker Oat Company.
