Gingerbread Oatmeal Cookies

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking powder
• 1 cup Biscoff creamy cookie spread, room temperature
• 1/2 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup quick-cooking oats

1. Whisk together first five ingredients. In another bowl, cream cookie spread, butter and sugars until light and fluffy. Beat in egg and vanilla. Gradually beat in flour mixture; stir in oats. Refrigerate at least 3 hours.
2. Preheat oven to 350u0b0. Bring dough to room temperature. Using a medium cookie scoop, drop mounds of dough on
3. lined with parchment paper or baking mats. Bake until lightly browned, 15-18 minutes, rotating pans halfway through baking time. Cool cookies on pans 5 minutes. Remove to wire racks to cool completely.

flour, baking soda, salt, ground ginger, baking powder, cookie spread, unsalted butter, sugar, brown sugar, egg, vanilla, oats

Taken from www.tasteofhome.com/recipes/gingerbread-oatmeal-cookies/ (may not work)