Gingerbread Cookie Butter Oatmeal Cookies

These might be my new favorite cookie! They remind me a little bit of Mom's Oatmeal Coconut Crispies, but the flavor is slightly more complex with the cookie butter and ginger. Adapted from here.

Gingerbread Cookie Butter Oatmeal Cookies

Makes about 6 dozen cookies

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1 c. unsalted butter, softened

14 oz. jar Trader Joe's Cookie Butter

3/4 c. granulated sugar

3/4 c. light brown sugar, packed

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1/2 tsp. ground ginger

1/4 c. molasses

1 tsp. vanilla extract

2 large eggs

2 c. flour

2 c. oats

Preheat the oven to 350F. Line baking sheets with silpats or parchment paper.

In the bowl of a stand mixer, cream together the butter, cookie butter, sugars, baking soda, baking powder, salt, and ginger, until creamy and fluffy (about 1-2 min). Scrape down the sides of the bowl as needed.

Add the molasses, vanilla, and eggs, and mix until well combined (about 1-2 min). Scrape down the bowl.

Add the flour and oats, and mix until just evenly combined.

Scoop the dough into balls with a medium cookie scoop, and place a few inches apart on the baking sheets (about 1 dozen per sheet). Bake for 10-12 min 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 sheet.

Move the cookies to a cooling rack. The cookies will stay soft for a couple of days stored well-covered at room temperature, and freeze well for several months.