Oatmeal Gingersnaps Recipes

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

GINGERSNAP OATMEAL

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.

GINGERBREAD OATMEAL COOKIES

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.

OATMEAL GINGERSNAPS

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.