Gingerbread Cookie Butter Oatmeal Cookies

From Mel's Kitchen CafeYIELD: 3-4 DOZEN

PREP TIME 20 MINUTES

 

COOK TIME 12 MINUTES

 

TOTAL TIME 32 MINUTES

INGREDIENTS

•  1 cup (2 sticks, 8 ounces) butter, softened to room temperature 
•  1 2/3 cup (14-ounce jar) cookie butter (see note) 
•  3/4 cup (5.5 ounces) granulated sugar 
•  3/4 cup (5.5 ounces) packed light brown sugar 
•  1 teaspoon baking soda 
•  1 teaspoon baking powder 
•  3/4 teaspoon salt 
•  1/2 teaspoon ground ginger 
•  1/4 cup molasses 
•  1 teaspoon vanilla extract 
•  2 large eggs 
•  2 cups (10 ounces) all-purpose flour 
•  2 cups (7 ounces) quick oats (see note) 

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
2. 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.
3. 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).
4. 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.
5. 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.

Mel's NOTES

Both the Biscoff brand and Trader Joe's brands of cookie butter come in 14-ounce jars. I use the whole jar (no need to measure out the 1 2/3 cup).

If you don't have quick oats, pulse old-fashioned rolled oats in a blender or food processor until coarsely chopped but not pulverized.

If your cookies are spreading too much while baking, first try varying oven temperature - either use convection bake (if you have that option) at 325 - 350 degrees F or increase the baking temperature to 375 degrees F (watch the baking time carefully). You can also try adding extra flour, but usually increasing oven temperature just slightly will work. Keep in mind these cookies are meant to be thin and chewy.

Maria's notes:  I used WalMart's Great Value brand cookie butter.  Dad would have liked these cookies. :-)