Ginger Snap Oat Cookies

by Keena Cooper, Cookie Club Member

Recipe Courtesy of

Category: Desserts, Cookies

Prep Time: 15 Minutes

Level: Easy to Bake

Yield: 3-4 Dozen Cookies

These cookies are very sweet. They are crisp on the outside and chewy on the inside. And very good with a glass of milk!


3/4 c. shortening

1 c. firmly packed brown sugar

1/2 c. white sugar

1/2 c. molasses

2 tsp. vinegar

3 T. water, 3 T. oil, 2 tsp. baking powder, mixed together

1 1/4 c. flour

1 T. ground ginger

1 1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

2 3/4 c. quick-cooking oats

1 1/2 c. raisins

Note: We used apple cider vinegar.


Preheat oven to 350 degrees. Grease cookie sheet. In a large bowl, combine shortening, brown sugar, white sugar, molasses, vinegar and baking powder, water and oil mixture. Beat until well blended, set aside. 

In another bowl, combine flour, ginger, baking soda, cinnamon and cloves. Mix into creamed mixture and stir until blended. Add in oats and raisins. Drop rounded teaspoonfuls 2-inches apart onto prepared cookie sheet. Bake 11 minutes. Cool on cookie sheet 1-2 minutes, remove to cooling rack.