Soft + Chewy Gingerbread Oatmeal Cookies
DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!
Soft + Chewy Gingerbread Oatmeal Cookies
These Soft + Chewy Gingerbread Oatmeal Cookies are pure holiday magic—melt-in-your-mouth goodness that tastes like Christmas in every bite! With a perfect balance of soft centers, crisp edges, and a burst of ginger and eggnog flavors, they’re easy to make, no chilling required. These bigger-than-average cookies are sure to bring joy to the whole family! Gluten-free Option.
Soft + Chewy Gingerbread Oatmeal Cookies is the perfect name for these, if I say so myself. Haha. Seriously, these cookies are everything you want during the holidays—super soft, chewy, and packed with all the cozy spices of gingerbread and a little kick of eggnog. I can’t help but think back to the times I’d bake these with the family, and the house would smell like pure holiday magic. They’re the kind of Christmas cookie that’s soft in the middle, crispy on the edges, and just begging to be dunked in a warm drink.
And if you’re a fan of festive cookies, you’re going to want to try more! Along with these gingerbread gems, I’ve got other holiday favorites like Christmas Monster Cookies, Biscoff Cookie Butter Cookies, Bakery-Style Peppermint Oreo Cookies, and more! Plus, if you’re looking for a full lineup of sweet treats, be sure to check out my 16 Cookies for Holiday Baking roundup. Trust me, your holiday baking just got a whole lot sweeter.
Jump to:
- Why You Will LOVE Soft + Chewy Gingerbread Oatmeal Cookies
- How to Make Soft + Chewy Gingerbread Oatmeal Cookies
- Ingredients
- How To Make Your Own Dessert Spice Blend
- The Secret To Melt-In-Your-Mouth Cookies
- What is the Banging Process?
- To Chill Or Not To Chill Cookie Dough?
- Best Substitutes for Molasses?
- Tips for Making the Best Cookies EVERY TIME
- What Should The Cookie Dough Feel Like?
- REGULAR MOLASSES VS. BLACKSTRAP MOLASSES?!
- How to Serve Gingerbread Oatmeal Cookies
- Gingerbread Oatmeal Cookies Q + A's
- More Delicious Cookie Recipes
- MADE OUR RECIPE(S)?
- Soft + Chewy Gingerbread Oatmeal Cookies
Why You Will LOVE Soft + Chewy Gingerbread Oatmeal Cookies
- These cookies are so soft + chewy, totally different from the usual crunchy gingerbread! They have the perfect amount of chewiness.
- You can prep the dough ahead of time or freeze it for quick cookies when you're in a pinch.
- Decorating these cookies with the family is so much fun, and the kids love it! It’s a great way to get everyone in the holiday mood.
- The taste is sweet, lightly spiced, and absolutely delicious.
- This cookie recipe is foolproof, so you can enjoy the cozy season without any hassle!
How to Make Soft + Chewy Gingerbread Oatmeal Cookies
These cookies take just less than 30 minutes (in total) to whip up. You’ll need a few important ingredients to achieve the thick, chewy texture perfectly for these Gingerbread Oatmeal Cookies:
Ingredients
COOKIES:
- Rolled oats. This adds a nice texture to these cookies without compromising the softness and chewiness. For GF, just ensure that oats are certified GF.
- Flour. I use Bob's Red Mill or King Arthur Flour all-purpose (organic). For GF, just substitute with GF all-purpose flour or 1-to-1 GF Baking flour.
- Baking soda. To help your cookies rise in the oven.
- Ground ginger.
- Dessert Lover Blend. You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See Notes!
- Pinch of sea salt.
- Brown sugar. Choose organic sugar to ensure it's healthier.
- Cane sugar. I like to use organic cane sugar as well. Using this hand in hand with brown sugar allows the cookies to have a nice color, spread nicely, while keeping firm as well.
- Unsalted butter. Always ensure that your butter is at room temperature, so your cookies stay nice and firm after baking. For an extra hint of flavor, you can also use salted butter.
- Egg. This is the binder for your cookies.
- Molasses. I like to use a premium molasses.
EGGNOG GLAZE:
- Powdered sugar. Sifted.
- Eggnog. You can find this at many stores, but it's also easy to make your own if you'd like!
- Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
- Dessert Lover Blend. You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See below for how!
How To Make Your Own Dessert Spice Blend
Making your own cozy dessert blend is super easy just mix the spices together and voila! Or see my Dessert Lover Blend.
- ¼ teaspoon ground cloves.
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon ground ginger
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE MUFFINS!
Here, I've curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Soft + Chewy Gingerbread Oatmeal Cookies recipe. Everything from my fave large scoop, baking sheet, liners, and more. SEE THEM HERE!
The Secret To Melt-In-Your-Mouth Cookies
SHORT ANSWER: THE BANGING PROCESS.
The trick about everything is in the banging. During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked. Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!
Combining this “crinkling” process with the flavor combo of gingerbread + eggnog flavors is like "Heaven on Earth" with each bite.
What is the Banging Process?
The trick with how beautiful these bakery-style cookies look is in the banging. While this process is optional (and you prefer chunky, dome-like cookies), I definitely like doing it a bit to flatten them and have them spread out a bit more.
WHO CREATED THIS BANGING METHOD, EXACTLY?
I originally saw the “crinkled” cookie recipe about 2-3 years ago in the New York Times, which was originally by Sarah Keiffer, a baker and blogger of The Vanilla Bean Blog.
To Chill Or Not To Chill Cookie Dough?
OK, so I know this Christmas cookie recipe doesn't call for chilling... But if you have extra time when it comes to making the best cookies, chilling your dough or not chilling it makes a difference in the results of the actual cookie once it's baked! Here are the benefits -
BETTER TEXTURE
- The #1 reason why you should chill your dough is to prevent your cookies from spreading too much---which results in a thinner, more crispy cookie. If you want a chewy on the outside soft on the inside cookie then chilling is key!
BETTER TEXTURE
- Chilled cookie dough creates more flavor (and a more beautiful color) based on it becoming more hydrated----- This happens from the dry ingredients gaining moisture from the wet ingredients.
So, if you're thinking of chilling your dough, you can do so in as little as 30 minutes and as much as 2 hours (the best results).
Best Substitutes for Molasses?
OK, so if you're not a fan of using molasses, then I completely understand. While molasses usually plays the most important role for the beautiful brown color in anything Gingerbread, there are definitely other options!
- Dark maple syrup. Just be sure to reduce other liquids slightly to avoid an overly wet dough.
- Dark corn syrup.
- DIY mix. ½ honey + ½ brown sugar or ½ dark corn syrup + ½ maple syrup
Tips for Making the Best Cookies EVERY TIME
Baking the best cookie is kind of like a science, however, I've gathered a few tips that have helped me to master them over the years:
TIP 1: SOFTEN YOUR BUTTER.
This is a must! In the past, I never understood how important this step was, but I've now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it's the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!
TIP 2: CREAM THE BUTTER.
Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever!
TIP 3: ALWAYS, ALWAYS USE PARCHMENT PAPER!
I can't stress this enough. Lining your baking sheet with parchment makes things seamless and prevents your cookies from browning too quickly and sticking to the pan.
TIP 4: ADD IN THE FLOUR IN BATCHES.
We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it's not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.
TIP 5: FOLD IN ADDITIONAL INGREDIENTS.
Never use a mixer when adding in the additional ingredients like the chopped/crushed Oreo cookies, chopped chocolate + sprinkles etc. For one----you risk breaking the ingredients up into small pieces while mixing and two----again, you end up making the chocolate melt (if using in a cookie) or get a little moist, which affects the batter. Simply fold in any added ingredients by hand a few times and you're done!
What Should The Cookie Dough Feel Like?
- Coherent + holds its shape: The dough should still hold its shape and be cohesive enough to form into balls or drop onto a baking sheet. It shouldn't be overly wet or runny.
- Easy to handle: You should be able to handle the dough easily without it sticking too much to your hands. If it feels too sticky, you can refrigerate it for a short while to firm it up.
REGULAR MOLASSES VS. BLACKSTRAP MOLASSES?!
OK, so if you aren’t aware, there are two types of Molasses—-regular and blackstrap.
While most people use regular molasses which is literally ‘bittersweet’, I tend to use blackstrap molasses in all of my recipes as a way to cut back on the sugar content.
Blackstrap is hardly used by many due to it’s bitterness and ‘heaviness’ when used in baking since it can make the texture of your baked goods more thick and dense if not used correctly.
That’s why I use only HALF THE AMOUNT of molasses that a recipe might otherwise require. That way, I get the darker color (not too dark) without compromising the texture or taste.
ARE THERE ANY BENEFITS TO BLACKSTRAP MOLASSES?
But did you know that Blackstrap Molasses actually has more nutritional value? Yup.
It actually contains vital vitamins and minerals such as: iron, calcium, magnesium, Vitamin B6, and Selenium.
How to Serve Gingerbread Oatmeal Cookies
I personally think this Christmas Gingerbread Oatmeal Cookies recipe is best served fresh and warm—there’s nothing like the sweet smell of these cookies filling the house! They’re also AMAZING with ice cream, either in a bowl or as an ice cream sandwich.
These cookies also make the perfect topping for festive drinks like a Vegan Gingerbread latte, Sugar Cookie Mocktail, or even a cozy cup of eggnog or hot chocolate. They’re the ultimate indulgence for the holidays!
Gingerbread Oatmeal Cookies Q + A's
Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
These gingerbread oatmeal cookies are super soft and chewy! They have the perfect amount of chewiness, with crisp edges for a delightful texture contrast.
Yes! You can prep the dough ahead of time and even freeze it for quick cookies whenever you need them—perfect for busy holiday moments!
Yes! To make these cookies GF, simply substitute flour with all-purpose GF flour or 1-to-1 Baking flour. And just use Gluten-free Oreos in place of the original variety.
Yes! To make more cookies, simply double or triple the amount of ingredients!
More Delicious Cookie Recipes
Now that you've fallen in love with this Soft + Chewy Gingerbread Oatmeal Cookies recipe, put your baking skills to good use with these other amazing cookie recipes:
- Chewy Brown Butter Pecan Cookies
- Oversized Crinkled Chocolate Chip Butterscotch Cookies
- The Best Vegan Chocolate Chip Cookies
- Loaded Lucky Charms Cornflakes Sugar Cookies
- Grandma's Chocolate Chip Pecan Cookies
- Thick + Chewy Funfetti Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
MADE OUR RECIPE(S)?
If you tried this Soft + Chewy Gingerbread Oatmeal Cookies recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Soft + Chewy Gingerbread Oatmeal Cookies
Ingredients
COOKIES:
- 2 cups organic rolled oats
- 1 ¾ cups organic all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 2 tsps Dessert Lover Blend (You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See Notes)
- Pinch of sea salt
- 1 cup organic brown sugar, lightly-packed
- ¼ cup organic cane sugar
- ¾ cup unsalted butter, softened at room temp.
- 1 large organic egg, at room temp.
- ¼ cup molasses
EGGNOG GLAZE:
- 2 cups organic powdered sugar, sifted
- ¼ cup eggnog, premium
- ¼ teaspoon vanilla extract
- ¼ teaspoon Dessert Lover Blend, optional
Instructions
TO MAKE THE COOKIES:
- Preheat the oven to 350 degrees Fahrenheit and line TWO baking sheets with parchment paper.
- In a large bowl, add in the softened butter and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the egg and molasses, and continue to mix until combined.
- In a bowl, add together the flour, oats, baking soda, ginger, Dessert Lover Blend, and salt, whisking together until combined.
- With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well.
- Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheets, leaving 1-2 inches between each cookie for spreading when they bake. Lightly press down on each cookie to help it spread nicely. NOTE: I like to use a the flat end of a cup or spatula to gently press down.
- Bake for 15 to 17 minutes (checking it after about 10 minutes), or until the edges are golden brown.
- Remove the cookies from the oven and cool cookies onto the baking sheets for a few minutes before transferring them unto a cooling rack to cool completely.
TO MAKE THE EGGNOG GLAZE:
- In a bowl, add the powdered sugar, vanilla, Dessert Lover Blend, and eggnog, whisking everything together until the glaze is smooth and thick. NOTE: Add 1-2 Tbsps of eggnog at this point, if needed. Glaze should be thick, but able to slowly run off whisk.
- Once the cookies have cooled, drizzle or spoon the eggnog glaze unto each cookie and let the glaze "set" for 2-3 minutes before serving.
- Enjoy with your favorite glass of dairy-free milk or eggnog!
- Bon Appetit!
Tips & Tricks
- STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
- FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
- BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
- LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
- TIPS ON THE PERFECT COOKIES: Read within the Post!
- CHAI SPICE MIX [SUBSTITUTE FOR DESSERT LOVER BLEND]: 2 Tbsps cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon allspice, 1 teaspoon cardamom, ½ teaspoon ground cloves.
- MOLASSES: If using regular molasses, you can use the recommended amount as listed in the recipe. If using Blackstrap Molasses, simply use 1 less tablespoon than the amount listed to ensure that the batter isn’t too bitter.
- MOLASSES SUBSTITUTES: Dark Maple Syrup (Just be sure to reduce other liquids slightly to avoid an overly wet dough), Dark Corn Syrup, DIY Mix: ½ honey + ½ brown sugar or ½ dark corn syrup + ½ maple syrup.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Soft + Chewy Gingerbread Oatmeal Cookies. Everything from my fave baking sheet, liners, spatulas, hand-mixers, mixing bowls, and more.
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
LOVE THIS RECIPE?
LET US KNOW!