Sugary Gingerbread-Oat Chews - Soft Spiced Cookies
These soft, chewy cookies combine the warm spices of gingerbread with the hearty texture of oats. Made with molasses, ginger, cinnamon, and cloves, they deliver classic holiday flavors in an easy drop-cookie format. The coarse sugar coating adds a delightful crunch that contrasts beautifully with the tender interior. Perfect for holiday gatherings, cookie swaps, or whenever you crave something sweet and spiced. Using a convenient cookie mix base makes these accessible for bakers of all skill levels while still delivering homemade taste.
Ingredients
- ½ cup butter or margarine, softened
- 3 tablespoons molasses
- 2 teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 egg
- 1 pouch Betty Crocker™ Oatmeal Cookie Mix, 17.5 oz
- ⅓ cup coarse sugarregular granulated sugar1:1
less texture contrast
Instructions
- 1
Heat oven to 375°F
- 2
Beat butter, molasses, ginger, cinnamon, cloves and egg with electric mixer on medium speed until well blended
- 3
Add cookie mix and beat until soft dough forms
- 4
Shape dough into 1-inch balls
- 5
Roll balls in coarse sugar
- 6
Place balls 2 inches apart on ungreased cookie sheets
- 7
Bake 8 to 10 minutes or until edges are light golden brown
- 8
Cool 5 minutes then remove from cookie sheets to cooling racks
- 9
Store in tightly covered container
Tips
Use room temperature butter for easier mixing and better texture in the final cookies.
Don't overbake - edges should be just light golden while centers still look slightly underbaked.
Let cookies cool on the pan for 5 minutes before transferring to prevent breaking.
Good to Know
Store in tightly covered container at room temperature for up to 1 week.
Dough can be shaped into balls and refrigerated up to 24 hours before baking.
Serve at room temperature with milk, coffee, or hot cocoa.
Common Mistakes
Don't overbake to avoid hard, dry cookies - remove when edges are just light golden.
Let cookies cool on pan before moving to prevent breaking while still soft.
Substitutions
Dairy-Free Swaps
General Alternatives
less texture contrast
FAQ
Can I make these without the cookie mix?
Yes, substitute 2 cups flour, 1 cup oats, 1/2 cup brown sugar, 1 tsp baking soda, and 1/2 tsp salt for the mix.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week or freeze for up to 3 months.
Can I freeze the cookie dough?
Yes, shape into balls, freeze on a tray, then store in freezer bags for up to 3 months. Bake from frozen, adding 1-2 minutes.