Oatmeal gingerbread cookies
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.
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Last updated: August 28th, 2020
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