Gingerbread Oatmeal Cookies

So gingerbread flavor x oatmeal texture = perfect holiday cookie. Ranges in the ingredients allow you to choose your desired spice level!

Adapted from Sally's Baking Addiction.

Ingredients

• 2 c (160g) oats

• 1 2/3 c (210g) all-purpose flour

• 1 t baking soda

• 1/2 t salt

• 1-1 1/2 inch ginger (or 2-3 t)

• 2 t cinnamon

• 3/4 t nutmeg

• 1/2 t ground cloves

• 3/4 c butter

• 1/3-1/2 c packed brown sugar

• 1/2 c granulated sugar

• 1 egg

• 1/4 molasses

Directions

1. Lightly pulse oats to make oat flour, but still retain some texture.

2. Mix together oats, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.

3. Beat butter and sugar until creamed. Add egg and molasses and beat again.

4. Combine wet and dry ingredients.

5. Chill for 30-45 minutes (skip if low on time). Let come to room temperature before baking.

6. Preheat oven to 350˚F.

7. Use a 1 T or 1 1/2 T cookie scoop and place 2-3 inches apart. Freeze extra dough for up to 2 months.

8. Bake10 minutes for 1 T sized cookies or 12-13 minutes for 1 1/2 T cookies. Bake until lightly golden on the sides and bottom.