Oatmeal Gingersnaps Recipes

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar. , Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool.

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.

Steps:

• Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oat/nut mixture.
• In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg.
• Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
• Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp. Serve.
• Store cookies in a tightly sealed container for up to 1 week.

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter with the sugars in a medium bowl with a hand mixer until light and fluffy, about 3 minutes. Add the ginger, zest, vanilla and egg, and mix well.
• In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt, and then add to the butter mixture and mix. Add the oats and mix until combined. Fold in the pecans with a wooden spoon. Spoon the dough onto baking sheets lined with parchment paper and bake until golden, about 10 minutes. Let cool 2 minutes, and then remove from the baking sheets.

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.

Steps:

• Sift together the flour, baking powder and baking soda. Set mix aside.
• Beat the butter, both sugars, ginger, cinnamon, salt, and cayenne in a bowl until light and fluffy.
• Beat in the eggs, one at a time,and then add the milk and vanilla.
• Add the 1/2 flour mixture & mix. Add the rest of the flour and mix just until incorporated.
• Stir in the oats and raisins.
• Chill dough for at least 2 hours before baking. (if you can).
• Preheat the oven to 325°F.
• Line baking sheet with parchment paper.
• Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheet.
• Slightly flatten each ball (fingers or fork - cook's choice).
• Sprinkle the tops with chopped candied ginger, if desired (I don't).
• Bake the cookies until lightly golden brown, about 15 minutes.
• Place on cooling racks to cool crispier.