Gingersnapoatmeal Recipes

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GINGERSNAP OATMEAL



Gingersnap Oatmeal image

Make and share this Gingersnap Oatmeal recipe from Food.com.

Provided by hannahs_2007

Categories     < 15 Mins

Time 3m

Yield 1 person, 1 serving(s)

Number Of Ingredients 9

1/2 cup quaker old-fashioned oatmeal
1/2 cup skim milk
1/4 cup water
1 tablespoon molasses
1 few shakes ground ginger
1 few shakes ground cinnamon
1 pinch ground cloves
1 dash vanilla extract
1 few dashes kosher salt

Steps:

  • In a small pot, heat oatmeal, skim milk, and water over medium heat. As oatmeal mixture is warming, add all the other ingredients. Stir thoroughly to combine. Let cook until most of the liquid is absorbed, and the oatmeal reaches ... y'know ... an oatmealy consistency. Serve warm.
  • Approximate Calories, Fat, Fiber, and Price Per Serving.
  • 253 calories, 3.4 g fat, 4 g fiber, $0.45.

OATMEAL GINGERSNAPS



Oatmeal Gingersnaps image

I wanted to make something a little different than the regular ol' gingersnap or gingerbread cookie. This has such a GREAT spice to it and if you like gingersnaps, you should try this! Original recipe from Taste of Home website.

Provided by Traci Coleman

Categories     Cookies

Time 1h

Number Of Ingredients 10

1/2 c butter, softened
1 c sugar
1 egg
1/4 c molasses
1 1/2 c flour
3/4 c oats (quick cooking)
1 tsp baking soda
1 tsp ground ginger
1/4 tsp ground cloves
additional sugar for rolling

Steps:

  • 1. Preheat oven to 350. In mixing bowl, cream butter and sugar. Add egg and combine well. Add molasses and mix.
  • 2. In separate bowl, combine flour, oats, soda, ginger, and cloves.
  • 3. Slowly add dry ingredients to the sugar mixture.
  • 4. Form into balls and roll in the additional sugar.
  • 5. Place on cookie sheet about 3 inches apart. Flatten with bottom of a glass dipped in sugar. Bake 8-10 minutes, being careful not to overbake.
  • 6. Remove from cookie sheet and cool on rack.

GINGERBREAD OATMEAL COOKIES



Gingerbread Oatmeal Cookies image

Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking powder
1 cup Biscoff creamy cookie spread, room temperature
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup quick-cooking oats

Steps:

  • Whisk together the first 5 ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours., Preheat oven to 350°. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on baking sheets lined with parchment or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 210 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 113mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

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