Oatmeal Gingersnaps

Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a large bowl, combine flour, oats, baking soda, ginger, cinnamon and salt and whisk to combine. Set aside.

In the bowl of a stand mixer, cream the softened butter and sugars until light and fluffy. Beat in the egg followed by the molasses and vanilla and beat until combined.

Add the dry ingredients in a couple of batches and beat until combined. Scoop the batter onto the prepared baking sheets in 1-inch balls and sprinkle with sugar.

Dip the bottom of a glass into sugar and flatten the cookies. Bake at 350ºF for 9 1/2 to 10 minutes. Don’t over bake.

Cool on a wire rack.