Go Back
+ servings

Oatmeal Gingersnaps

A gingersnap spin on oatmeal cookies -- or vice versa!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36
Author Cookie Madness


  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup regular or butter flavored shortening
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses
  • 3/4 cup quick-cooking oats
  • Additional sugar for rolling


  • Preheat oven to 350 degrees F. Line some cookie sheets with parchment.
  • Mix flour, baking soda, ginger, salt and cloves together in a small bowl. Set aside.
  • Cream shortening and sugar in a large mixing bowl. Beat in the egg and molasses. With a mixing spoon, stir in the flour mixture – stir until almost blended, then add oats and stir until fuflly blended.
  • Shape into small (about 1 inch) balls and if desired, roll in sugar. Place 12 to a cookie sheet and flatten slightly with palm of hand or bottom of a glass. Bake for 10 minutes, being careful not to overbake.