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Oatmeal Gingerbread Cookies




Source of Recipe


Copyright © The Quaker Oats Company, 2005. All Rights Reserved


List of Ingredients




1 cup (2 sticks) margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
3-1/3 cups all-purpose flour
1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
Ready-to-spread frosting
Assorted candies


Recipe



Beat margarine and sugar until creamy. Add molasses and egg; beat well. Add combined flour, oats, spices, baking soda and salt; mix well. Cover; chill about 2 hours.

Heat oven to 350°F. On floured surface, roll dough out about 1/4 inch thick for a chewy cookie or 1/8 inch thick for a crisp cookie. Cut with 5-inch gingerbread man or woman cookie cutter. Transfer to ungreased cookie sheets.

Bake 8 to 10 minutes or until set. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

Frost and decorate cookies with candies. Store loosely covered at room temperature.

ABOUT 20 5-INCH COOKIES