photography by Paulette Tavormina

Toasting the oats in this recipe makes them crispier and brings out a nutty flavor

Ingredients (yields 12 sandwich cookies)


  • 1 1/2 cup(s) rolled oats
  • 1 cup(s) all-purpose flour
  • 3/4 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) freshly grated nutmeg
  • 1/4 teaspoon(s) ground ginger
  • 1/4 teaspoon(s) salt
  • 1 stick(s) butter, at room temperature
  • 1/2 cup(s) granulated sugar
  • 1/2 cup(s) packed light-brown sugar
  • 1 large egg
  • Ginger Cream
    • 8 ounce(s) cream cheese, at room temperature
    • 1/3 cup(s) confectioners’ sugar
    • 1/4 cup(s) finely chopped crystallized ginger


Additional Information

  • Prep Time: 35m
  • Total Time: 50m


  1. Preheat oven to 350 degrees F, with racks set in the top and bottom positions. On a baking sheet, bake oats on the top rack, shaking the pan intermittently to prevent burning, until lightly browned, 10 minutes. Transfer pan to a wire rack to cool, leaving oven on.
  2. Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugars until light and fluffy. Beat in the egg. Add the flour mixture, beating until just combined. Stir in the toasted oats.
  3. Fit 2 baking sheets with parchment. Roll dough, 2 tablespoons at a time, into balls, or use a #30 (1-ounce) ice-cream scoop; for each sheet, drop 12 balls 2 inches apart. With dampened hands, flatten each ball to a 1/2-inch thickness. Using the bottom and top racks, bake until cookies are lightly browned around the edges and set, 12 minutes, switching the baking sheets from top to bottom and rotating them from front to back halfway through baking. Remove from oven and let cookies cool for 5 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.
  4. In a medium bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Beat in the ginger
  5. Frost the bottoms of 12 cookies with ginger cream, then top with the remaining 12 cookies.


For over 100 more dessert recipes and an autographed copy of Beekman 1802 Heirloom Desserts, click here


Unlike any other cookbook, we designed ours to be a generational keepsake with blank pages so that your family heirloom recipes can be stored safely in one place and handed down to the next generation. And because our own personal cookbook collection has our scribbles written in nearly every margin, we left a column on every single recipe page to add your own notes.
Cultivate a Better Life
by Josh and Brent

Reader Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Meg Covey

I enjoyed this page tongiht, but would you PLEASE consider regular bars of soap, in SAMPLE packages, I’d LOVE to try more, but its not feasable for me at my age (74) to buy those big ones, so I’ve only had two in a year, but would dearly love to try some more, and use them for gifts also, please?????M Covey