Gingerbread Cookie Butter Oatmeal Cookies

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

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer), cream together the butter, cookie butter, granulated sugar, brown sugar, baking soda, baking powder, salt and ginger until creamy and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.

Add the molasses, vanilla and eggs and mix until well-combined, 1-2 minutes, Scrape down the sides of the bowl. Add the flour and quick oats and mix until combined (don't over mix, just mix until evenly combined and no dry streaks remain).

Scoop the dough into balls about 2 tablespoons each (I use my #40 cookie scoop) and place a couple inches apart on the baking sheets. Bake for 10-12 minutes 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 baking sheets.

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