Ginger Snaps with Oatmeal


These ginger snaps are different. I added rolled oats to make them my own. Many of you may have had regular ginger snaps when you were children. But these are unique. The warm spice from the ginger, the sweetness from the molasses, and the rolled oats’ smoothness make them irresistible. You may have them with coffee or tea or icecream.

According to the history books, ginger snaps have been around since the Middle Ages. They found their way to the Americas from Southeast Asia via Europe when Europe colonized the Americas. Hence, these cookies have been around for hundreds of years, so you can feel good about munching on a treat with great heritage!


  • One cup packed brown sugar
  • Three tablespoon butter 
  • 1/4cup molasses
  • One egg
  • 2 1/4cups Gold Medal™ all-purpose flour
  • Two teaspoons baking soda
  • One teaspoon ground cinnamon
  • One teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • Heat oven to 375°F. Then, Lightly grease a 12 count cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
  •  Next, in the large bowl, use an electric mixer set at medium speed and beat brown sugar, melted butter, molasses, and egg until blended. Then mix in the remaining ingredients.
  •  Shape dough by rounded teaspoonfuls into balls. And drop them on the cookie sheet about 3 inches apart.
  •  Bake cookies for 10 to 15. Then remove them from cookie sheets to a cooling rack. Cool completely, about 30 minutes—store covered in an airtight container.

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