1-First Step: Mix the dry ingredientsGrab a medium bowl and whisk together the oats, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. This step helps distribute the spices evenly, so every bite tastes balanced. If you are using old-fashioned oats instead of instant oats, pulse them in a food processor or blender first until they look more like quick oats. That gives the cookies a softer texture and helps them bake more evenly.It is worth taking a second here to check your measuring. Too much flour or too many oats can make the dough dry, which is not what we want in a chewy breakfast cookie.

2-Second Step: Combine the wet ingredientsIn another bowl, mix the melted butter or coconut oil with the egg white and vanilla extract. Stir until the mixture looks smooth and well blended. Then add the unsulphured molasses and mix again. The molasses may seem thick at first, but it will blend in nicely once you keep stirring.Next, pour in the nonfat milk and stir until the wet mixture looks even. This is the point where the dough starts to smell like the holidays, which is always a nice bonus when baking in a busy kitchen.

3-Third Step: Bring the dough togetherAdd the dry ingredients into the wet ingredients. Stir gently until everything is just incorporated. Do not overmix. Once the flour disappears, stop stirring. Overmixing can make the cookies tougher, and these should stay soft and chewy.The dough may look a little sticky, and that is normal. Chilling it will help it firm up, making the shaping step much easier. If the dough feels too dry, double-check your measuring first. If needed, a tiny splash of milk can help, but use a light hand so the texture stays right.

4-Fourth Step: Chill the doughCover the bowl and chill the dough for 30 minutes. This step is important for two reasons. First, it helps the flavors settle together. Second, it makes the dough easier to handle, which means cleaner scoops and prettier cookies. Chilling also helps the cookies bake up chewy instead of flat and crumbly.If you are tempted to skip the chill time, take a deep breath and wait. The dough really does behave better after a rest.

5-Fifth Step: Prep the oven and baking sheetWhile the dough chills, preheat your oven to 325°F. Line a baking sheet with parchment paper so the cookies release easily after baking. Parchment also helps the bottoms bake more evenly and keeps cleanup simple, which is always appreciated.This recipe is designed for soft cookies, so a lower oven temperature helps them bake through without drying out. If your oven runs hot, it may be helpful to check the cookies a minute early.

6-Sixth Step: Shape the cookiesUse a spoon or cookie scoop to portion the dough into 15 rounded cookies. Place them on the prepared baking sheet with a little room between each one. Then flatten each mound to about 3/8-inch thick. These cookies do not spread much, so shaping them now gives you a better final look.If you want them extra uniform, lightly dampen your fingers or the back of a spoon before flattening. That keeps the dough from sticking and helps smooth the tops.

7-Seventh Step: Bake until just setBake the cookies for 7 to 10 minutes. The centers should still look slightly soft when you remove them from the oven. That is exactly what you want. They will continue to set as they cool, and that is what keeps the texture chewy rather than dry.Do not wait for them to brown too much. Gingerbread cookies can go from perfectly soft to too crisp faster than you would think, especially if your oven runs on the stronger side.

8-Eighth Step: Cool and finishLet the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack. This resting time helps them firm up without breaking. If any cookies look a little misshapen, gently reshape them right after baking while they are still warm and soft.Once cooled, they are ready to eat. They are lovely on their own, but they are also great with tea, coffee, or a glass of milk. Since the recipe is lower in fat and sugar than many holiday cookies, it works well for a lighter breakfast or snack.