Gingerbread Oat Cookies
- 2 cups (160g) Rolled Australian Oats
- 1 2/3 cups (210g) All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 teaspoons Ground ginger
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
- 3/4 cup (170g) Unsalted butter (softened to room temperature)
- 1 cup (200g) Packed light or dark brown sugar
- 1/4 cup (50g) Granulated sugar
- 1 Egg (large, room temperature)
- 1/4 cup (60mL) Unsulphured dark molasses
- 1 1/2 cups (180g) Sifted confectioners sugar
- 1/4 teaspoon Pure vanilla extract
- 1 1/2 - 2 tablespoons Milk
- Small pinch Ground cinnamon, ground ginger, plus extra cinnamon for garnish if desired
- Preparation time: 45 minutes
- Cooking time: 13 minutes
- Serves: 30 cookies
Make the cookies:
- Preheat oven to 180°C.
- Pulse the oats in a food processor 10-12 times until you have a variety of texture – chopped oats with some oat flour.
- Whisk the pulsed oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the egg and molasses and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be very thick and a little sticky. Cover and chill the dough for 30-45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard.
- Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centres will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
Make the icing:
- Combine confectioners’ sugar, vanilla extract, and 1 Tablespoon of milk in a medium bowl. Use a fork to whisk until combined. It will be impossible to fully combine because this isn’t enough liquid. Add only enough extra milk to make a very very thick icing. I only add about 1 more Tablespoon of milk. Whisk in a very small pinch each of ground cinnamon and ginger. (Taste and add more if desired.)
- Lightly dip the tops of the cookies into the icing or lightly drizzle icing on top. Feel free to dust/sprinkle more ground cinnamon on top of the icing for garnish. Icing will set after a few hours, so you can stack, transport, and/or gift the cookies.