Gingerbread Cookie Butter Oatmeal Cookies
One taste and you’ll wonder why it took so long to combine the flavors of gingerbread into a cookie. Gingerbread oatmeal cookies! Amazing!
These might look like your average, every day soft and chewy oatmeal cookies, but I promise you they are anything but average. I hinted last week about them, and I have been really, really, really excited to share the recipe with you.

They are amazing. Spectacular. I made myself commit that I wouldn’t type “lifechanging” even once, not once!, in this post. But I don’t know if I can do it. Because these cookies are pretty much the epitome of the “L” word.
If you appreciate a really soft oatmeal cookie, you’re going to love these. And if you crave the warm flavors of gingerbread during the holiday season (or any time!), you’re going to super love these.
I have made these wonderful little cookies several times over the last few months and stashed them in the freezer. For two reasons: because 1) they are incredible eaten straight from the freezer (I almost wish I hadn’t discovered that) and 2) so I can be that crazy lady who, in the name of research and development, begs you to try one when you come to my house. A quick 10-second blitz in the microwave gets them from freezer to tastebuds in no time flat.
The verdict? They’re good. Like, really good.
I even convinced some 20-something missionaries to hang around for a minute and let me experiment with sandwiching some soft vanilla ice cream in the middle of these gingerbread oatmeal cookies, and whoa. Life changer. (Sorry, I had to say it.)
A toffee or cinnamon or COOKIE BUTTER ice cream would be phenomenal here as well. But plain ol’ vanilla ice cream nearly made me and the missionaries weep with joy, so the bar is pretty low when it comes to choosing a flavor for an ice cream sandwich.
Even in their humble, simple, no-ice-cream form, these gingerbread oatmeal cookies would be perfect for a holiday cookie plate or neighbor gift. They stay soft for days and freeze amazingly well, so they are a great make-ahead cookie.
The gingerbread notes are subtle, not overpowering, adding a little boost to the hearty oatmeal cookie flavor. Along with a touch of molasses and ground ginger, the warm, gingerbread flavor is helped along by a healthy dose of cookie butter. Clearly, something named something so advantageous as cookie butter was meant to belong in cookie dough, right??
The unique consistency and taste of cookie butter sets these oatmeal cookies apart in a big way. And I also think it’s what contributes to them being so incredibly soft. Finally, I just really love cookie butter. That is all.
Where Can I Find Cookie Butter?
The two most popular and widely available brands of cookie butter are Lotus’ Biscoff cookie butter and Trader Joe’s Speculoos cookie butter. I’ve seen Biscoff at my small town grocery store, Target, etc. Both are also available on Amazon (although TJ’s cookie butter is crazy expensive online so I wouldn’t recommend buying it there). If you find it other places, comment below and help a cookie butter seeker out!
I haven’t done a side by side comparison, but a quick internet search tells me that a lot of people prefer the Biscoff cookie butter; it’s slightly sweeter than Trader Joe’s cookie butter but much easier to find locally if you don’t have a TJ’s nearby.
I have only made these cookies with Trader Joe’s cookie butter since I keep that stuff stocked all the time, but the Biscoff cookie butter should sub great! You really can’t go wrong with either other than hoping there’s some cookie butter left to make it into the cookie dough (around here, we eat the stuff with a spoon).
If you don’t want to use cookie butter and want some substitution advice, all I can say is that the cookie butter flavor is pretty integral to this recipe and I haven’t tried making the cookies without it. I guess that’s my gentle way of saying, you should probably look for another recipe if you have issues with the cookie butter.
But you are also a free agent, so feel free to experiment as you please (just don’t get mad at me if subbing in chocolate pudding or sweet corn or refried beans for the cookie butter doesn’t work out so well).
Keep in mind these cookies are meant to be more thin than thick and chewy. I’ve given several tips in the recipe below how to troubleshoot cookies that are flattening too much (start with oven temperature and flour). But if you want them slightly thicker, add a couple tablespoons additional flour for a puffier gingerbread oatmeal cookie.
I like them on the thin and chewy side of things. Both for every day eating and also for their ice cream sandwich potential.
I know you may not have cookie butter laying around waiting to be used (I mean, having a case on hand at all times isn’t really all that normal or sensible, not that I would know, ahem), but if you can get your hands on it, make these cookies! I love that even though they don’t shimmer and sparkle and glitter and shine, they are still very worthy of favorite holiday cookie status.
Humble cookies unite! Dipped in a cold glass of milk, they are pure magic.
One Year Ago: Easy Pecan Pie Bars {+ Chocolate Variation!}
Two Years Ago: One Pot Creamy White Lasagna Chicken Soup
Three Years Ago: Overnight Cinnamon and Sugar Sweet Rolls
Four Years Ago: Dark Chocolate Sea Salt Caramel Pretzel Bark {Snappers Knock Off}
Five Years Ago: Chocolate Chip Toffee Blondie Mix in a Jar
Gingerbread Cookie Butter Oatmeal Cookies
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- 1 ⅔ cup (14-ounce jar) cookie butter (see note)
- ¾ cup (159 g) granulated sugar
- ¾ cup (159 g) packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground ginger
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (284 g) all-purpose flour
- 2 cups (200 g) quick oats (see note)
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer), cream together the butter, cookie butter, granulated sugar, brown sugar, baking soda, baking powder, salt and ginger until creamy and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the molasses, vanilla and eggs and mix until well-combined, 1-2 minutes, Scrape down the sides of the bowl. Add the flour and quick oats and mix until combined (don’t over mix, just mix until evenly combined and no dry streaks remain).
- Scoop the dough into balls about 2 tablespoons each (I use my #40 cookie scoop) and place a couple inches apart on the baking sheets. Bake for 10-12 minutes until set around the edges with a few cracks on top but still soft in the middle. Let the cookies rest for a few minutes on the baking sheets.
- Remove the cookies to a cooling rack. The cookies stay soft for a couple days stored well-covered at room temperature and freeze well, too, for several months.
Notes
Recommended Products
Recipe Source: inspired by a recipe at Taste of Home (changed almost all the ingredient amounts, added molasses, changed mixing method)
Love these cookies! Took them to a cookie exchange. It’s a nice change to traditional but still a Christmas flavor.
Hi Mel. I am from Canada and have been faithfully testing and using your recipes for a few years now. Thank you. Question: I have never heard of
cookie butter” and googling in Canada gets me no where. What does it look like? Not sure what I am even looking for …?
Thanks.
Hi Jocelyn – do you have Biscoff spread there? Here’s a link from Amazon.
That’s what I’m referring to when I say cookie butter (you can also pick it up at Trader Joe’s if you have one close)
Someone may have already commented but I have found the Walmart brand of cookie butter to be great. The H‑E‑B version isn’t as “spicy” and is kind of bland.
Just made these for my ginger snap cookie loving husband. He loved them and couldn’t stop eating them! I really liked how the oatmeal tones down the ginger flavor just a tad! I made them exactly as the recipe suggested and they turned out thin, chewy and absolutely delicious!
O-k. I was in charge of a treat for a gathering of women. I am not a huge oatmeal cookie person but Mel, you’re so convincing with your posts that after reading through this one, I had to try it or I felt like I’d be missing out. Long story long – I was not crrazy about the cookies cause I was searching for the chocolate (chocoholic).. but then I made them into ice cream sandwiches and it was game over. SO DELICIOUS. I used vanilla bean ice cream and rolled the ice cream edge in mini chocolate chips and they were a huge hit. Someone ate THREE and they were big. One lady professed matter of factly “this is the best thing I have ever put in my mouth.”
Thanks Mel!!
That’s amazing! So glad they were a hit, Jaclyn!
Made a few adjustments for what was on hand. I actually had homemade gingerbread cookie butter from an unbuilt gingerbread house from Xmas, and about 7 ounces of it, so I cut the recipe in half. Since brown sugar can be subbed with white sugar+molasses I just adjusted the amounts accordingly. I accidentally doubled the baking soda, but it was fine. Used the chopped old fashioned oats as recommended. Baked at 365 for about 11 mins. Made 27 cookies for a half batch.
I made these for the first time today thinking they would be a nice change from the gingersnaps I typically make, and am so glad I did. The flavor is interesting and complex and the texture is lovely. I used Biscoff cookie butter.
I refrigerated the dough because I was still baking other cookies. I used a small scoop (don’t know the number), and, as I do with most drop cookies I make, I rolled the scooped dough into balls then rolled the balls in sugar before baking. I did not flatten the balls and they baked perfectly at 350 degrees in an upper position in my oven. I can’t say for how long because after the first 5-6 minutes, I’d rotate the tray and then add little increments of time until they appeared set but still a little soft in the middle. They cooled to perfection.
I have to say that I typically don’t eat many of the cookies I make as they’re usually made for others and I simply don’t crave them. I’ll even give extras to the post office if I’m mailing them or my neighbors just so I don’t have the extras around and mindlessly eat them. However, I am finding these cookies very appealing and am going to have to use restraint because there is no more cookie butter in the house and I am striving to be done with shopping for the week!
This recipe is a keeper! Thank you, Mel!
We are lucky enough to have cookie butter on the same aisle with the jam in this country. Our family calls it Crack in a Jar because we totally eat it with a spoon. 😀
I made a half batch of these with some slight changes – I refrigerated the dough overnight to get stronger flavors and prevent spreading (I love a puffy cookie), and added a couple handfuls of dried cranberries. Absolutely delicious – comforting and homey.
Just have to hop on and let you know that these make the BEST ice cream sandwiches.
I so totally agree, Shannon!
We are driving to the US today in search
Of cookie butter again! My son made frozen cookie balls with this dough and gifted to grandparents, aunts and uncles last year so they could make one at a time when they wanted – and all have begged for the same gift this year from him- hurrah! If only Canada had cookie butter . . Thanks Mel!
I used to buy cookie butter when I’d go to the States, but a few years ago I figured out Canada has it! Different brands, but I’ve bought it at Walmart, superstore, and save on foods. I just bought some for this recipe at superstore yesterday!
These are amazing! I finally found cookie butter (cookie notti / speculoos brand) in my grocery store, so I was able to make these. They will definitely be requested by my family again. Thank you for another winner!
These cookie have an amazing unique taste. First time I made them they spread waaaaaay to flat. My remedy was to add 2 extra eggs( for a thicker cookie) that my family prefers and a half cup of flour extra. The kicker here is I had run out of all purpose and used bread flour. Perfection. Thank you for sharing. It will remain in my recipe rotation.
I got this cookie butter at Walmart , tried sending a picture of it but wouldn’t allow !
Try checking Walmart people you might get the surprise your looking for lol
Happy makenbake
I bought the cookie butter intending to bake these for Christmas but somehow life got in the way. Just made them to bring to a potluck. They are amazing! While I love the flavor and chewiness, they are a little homely. So, I mixed together some confectioners sugar and milk and just lightly dipped the tops of the cookies into this glaze to highlight their nooks and crannies and then let them harden. Now they are delicious and pretty! Thanks for another great recipe!
These babies totally hit the mark! I couldn’t get TJ’s cookie dough, so had to opt for Walmart, but it was better than not making them. Can’t wait to make them with the TJ cookie dough! My daughter scarfed them down – I made a few ice cream sandwich style, using a high quality vanilla ice cream w/cinnamon mixed it. HEAVEN!
Cookie butter is amazing stuff! We live about 3 hours away from a Trader Joe’s and I buy 10 jars every time I go in. Sure do get some crazy looks, don’t even care. We love cookie butter on waffles, pancakes, mixed into rice krispy treats (kinda like scotcharoos, but replace the peanut butter with cookie butter), I have a child who will only eat cookie butter sandwiches….I’m gonna need more cookie butter. Can’t wait to make these!
I loved these cookies and so did everybody else in my family. I even gave some to the neighbors too. They were easy to make and had great flavor. I will definitely be making these again. Thank you for the recipe.
These were outstanding!! Gave some to two different neighbors over Christmas and both came back begging for more. This is by far my new favorite cookie. Thanks so much for the recipe.
Thanks, Terri – glad they were a hit!
Seriously my new fave oatmeal cookie ever! I’ve made these cookies 4 times already and the 4th time I tripled the recipe. I still can’t seem to make enough for my big family. We’re all obsessed. We also made them into ice cream sandwiches. If you love It’s It, these will be your new fave. Thanks Mel!
So, so happy to hear this!
Oh my goodness! This is my new favorite cookie!! Yummmmm!! I made about 5 dozen using my #40 scoop, maybe because I was scooping off the dough to make a flat bottom? I love that it was a big batch, so I was able to make it into several Christmas gift tins. Your recipes have NEVER failed me Mel! The glazed lemon cranberry bundt was a hit at Thanksgiving!
Thank you so much, Rebecca!
My wife loves your blog and recipes. She made these cookies last night and they are GREAT!
Thank you so much, Randy!
These are delicious. I would absolutely make them again. Mine puffed up while baking and then flattened out quite bit as they cooled. I used Lotus brand cookie butter, so not sure if that made the difference. I also used steel cut quick oats, as they were the only ones I had and the only ones the store had. I am curious to try them with regular quick oats to see if there’s a difference.
I made these, I forgot the butter and it made the cookies round. I when added the butter and the cookies went flat and they were greasy. The flavor is excellent I wasn’t even sure I liked Gingerbread. I will make these again.
These cookies are amazing! I love the chewy oatmeal and the flavor screams Christmas! Thank you for another wonderful recipe!
Thank you, Paula!
I haven’t baked anything yet and this flavor combo AND the ice cream will be just the thing to ruin my weight watchers diet on Christmas. Thank you. I can’t wait!
Have been scrolling through all your recent posts to see if your husband made a full recovery? Is he feeling better and didn’t his snoring improve?
Dumb phone. Did his snoring improve?
Thanks for asking after Brian, Beth! He’s definitely doing a LOT better. He still has a lot of nasal congestion and a lingering cough but other than that, no pain or symptoms from surgery. His snoring has definitely improved (yay!)…not 100% but it’s not the freight train moving through our room type of snoring! Hopeful that with a little more time, it will keep improving.
Oh my goodness! 2018 Cookie of the Year!! Thank you Mel for another winner!!!
Yay! Glad you loved them!
Made these this morning and they are perfect. I made them exactly as you said, weighing out my ingredients and they were spot on! These are my new favorite and will be in the holiday (and regular) rotation, without a doubt. Thanks so much for, yet again, another fabulous and delicious, recipe.
I’m so excited to hear that you loved them! Thank you, Sarah!
Nuts.com sells cookie butter. I have a jar right now and will use it to make this recipe!
Oh my goodness-I just made the original version of these for a cookie swap! I like the sound of your version better with the molasses. I also snuck some of Lorann’s new “cookie butter emulsion” in the mix. Really really good. Can’t wait to try your recipe-now all I have to do is restock on Biscoff!
Merry Christmas to you and your family!
Carol
Hi! I’d love to make this recipe, but I don’t have molasses. What can I use instead?
looking forward to your always brilliant responses! thanks
Hi Lee – I’m not sure there’s a super great sub for the molasses if you want the gingerbread flavor to come through, but you could try leaving it out (and maybe adjust the flour accordingly – decreasing just slightly)
I didn’t have molasses either but subbed with 1/4 cup dark brown sugar and a teaspoon of hot water. Worked perfect.
Oh my Mel! I am sooooo excited to make these! I don’t have a TJ’s near me but the past two years we hit it up when we are in SLC, and I bought a few jars of Cookie Butter and have been wondering what I should do with it! YES! I am super excited!!! Thank you, you amazing little genius you!
We love both the Biscoff and the Trader Joe’s cookie butters. We usually save our cookie butter for when we make crepes (it’s a very exciting day when we do) cookie butter, cheesecake pudding, and strawberries/bananas/raspberries rolled up inside, our favorite crepes! Crunchy cookie butter is our favorite in crepes, although we do have both. Do you use the creamy or the crunchy in this recipe?
I use the creamy, but I bet crunchy would work, too. And what a great idea to use cookie butter on crepes. YUM!
Cookie butter on crepes with sliced bananas? Oh. Yes. 🙂
Throw granola in with the cookie butter and fruit inside the crepes… Our hands down favorite!
Fellow Canadians! Found cookie butter on the shelf at Bulk Barn!
Oh I think these are a solid need in my life right now, and I don’t blame you one bit for using the “L-word” I think it fits perfectly!
So we have some food allergies in our household (gluten, dairy and egg- I can change the flour and butter pretty easily), do you think subbing bananas or applesauce would work for the eggs? Or do you think it would change the texture too much? Any suggestions are appreciated. I basically love everything that I’ve made from here and I really want these to happen in my house asap!
Hi Leslee- bless you for working around all those allergies! My son has been eating gluten- and dairy-free the last little while for tummy issues and I have a new appreciation for all of you who do this 100% of the time! I’ve never subbed applesauce or bananas for the egg in cookies – I think it will make these more cakey in texture but that might be ok if you like that kind of texture. Have you ever used the flaxseed sub for eggs? I wonder if that would do better here?
Thank you! I use the flax egg all the time. It might work but I may have to lighten up my flours… good idea though. I’m going to try these tomorrow morning!
Walmart has Biscoff brand, as well as an off-brand Speculoos. Excited to try these this week!
Good to know!
Hi Mel! Thank you so much for this new oatmeal cookie recipe! Your cookie recipes have never failed me.
On another topic, can you recommend an all time favorite granola recipe? I would like to package some healthy-ish homemade food gifts this year.
I don’t know that I could pick an all time favorite, but this dark chocolate granola is one I make to gift during the holidays:
https://www.melskitchencafe.com/dark-chocolate-granola/
And this honey almond granola: https://www.melskitchencafe.com/simple-honey-almond-granola/ or this coconut cashew granola: https://www.melskitchencafe.com/coconut-and-cashew-granola/ are two of my faves!
You’re the best, Mel! Thank you very much! I’m going to make all three this weekend! Can’t wait to sample and hopefully I have the will power to share as intended. Happy holidays!
How do you think it would work to use the TJ’s Crunchy Cookie Butter?
I think it would be yummy!
I may need to go to TJ’s just for cookie butter now. The only jar we have is partially used. I’d love to know how else you use your coookie butter. This probably sounds crazy, but even though I know it’s delicious and I sometimes have a taste on a spoon, I can’t seem to think of what else to do with it! However, I did once use it in the center of chocolate cupcakes for s’mores cupcakes, which was pretty great.
Hey Vicky – good question. I’ve added spoonfuls to frosting before and mixed it into brownies (or dolloped on top). But mostly we really do just eat it on graham crackers or bananas. 🙂
I finally made these to take to a NYE get-together, making them a bit smaller than the recipe directs, and they were a huge hit. I’m glad I left a few at home because the rest were quickly cleaned out at the party! They have a great, unique flavor, and are delightfully chewy. Can’t wait to make them again.
Yay! Love seeing your comments, Vicky! So happy these worked out.
I’m intrigued by these – and of course quickly googled homemade cookie butter though I have a TJ’s not too far away! It looks super simple to make.
I’m going to try a homemade version, too! Should have thought of that before I posted the recipe!
what is cookie butter? i have never heard of it before! and how can i make a sub for it as i live way out in the boonies!
Hey Mary – someone down below posted a link to a how-to at home but basically it’s like peanut butter with ground up cookies.
We have had Biscoff Brand Cookie Butter at our Costco! I’ll have to check to see if they still have it! These sounds divine!!!
I’ve seen Biscoff cookie butter at our Costco in California!
WHHHAAAATTT???? If my Costco doesn’t have it, I’m going to be livid.
Well now I need to squeeze a trip to TJ into my day I always do a soft ginger cookie this time of year and freeze extras for Santa’s plate but maybe they have a new competitor. Thx!
Let me know what you think if you try these, Natalie!
Walmart has a Great Value brand cookie butter! Probably the cheapest option and definitely comparable in taste!! My husband isn’t a huge fan of molasses/gingerbread but I might have to try these and see if the more subtle flavor is something he could get behind!
Thanks for the tip, Ali! Even if your husband isn’t a huge fan, the gingerbread/molasses flavor of these cookies is mild (but fantastic)
Found a link to make your own cookie butter. https://www.youtube.com/watch?v=W-2hXvVwE0g
Sweet!
Man, I am absolutely going to make these, but I’ll have to get to TJ’s to get more cookie butter! I have a jar, but it’s half gone. I love that stuff! These sound sooooo good!
Haha, sounds like my house. If there’s a full jar of cookie butter, there’s a problem!
You can make your own cookie butter. Super easy!
That’s a great idea! Not sure how homemade cookie butter would work in these cookies, but now I want to try!
I Looooovvve Cookie Butter, warm gingerbread. I’m drooling. I am so excited to make these cookies. Thinking of all the holiday parties I will take them too. How long can they be frozen for?
Several months, Dani! As long as they are well sealed in a bag, they’ll keep for a long time in the freezer.
I felt like such a dork. I read your whole introduction and even the notes to the recipe but not the recipe. I saw that you clearly indicated this in your post. Thanks so much for responding.
Haha, no worries! 🙂
I LOVE Biscoff – I’m a huge fan of twopeasandtheirpod biscoff oatmeal cookies – so can’t wait to try these.
The TJ”s brand has margarine in it, which can lead to more spreading, so I stick with the Biscoff brand. Thanks!
Good feedback, Sally!
WinCo stores have the Biscoff brand and maybe one other brand.
Yay! Thanks for the tip! {Love that Winco}
Any preference to baking and then freezing versus freezing the dough raw then baking?? Thanks so much!
For simplicity’s sake, I usually bake and then freeze but if you want warm fresh baked cookies, I’d freeze the dough.
We just made a batch of your Double Chocolate Oatmeal Chip Cookies last night (yum!); sounds like time to make another oatmeal variation. 🙂
I’m pretty sure even Kroger has a generic cookie butter now, for those looking. We’ve tried them all.
Oh, good to know about looking for a generic brand! I had no idea but it makes sense! Also, those double chocolate oatmeal cookies are so totally dangerous. I can’t keep them around for the sake of my own caloric safety.