Ingredients:

• 1 cup (2 sticks) margarine or butter
• softened 3/4 cup firmly packed brown sugar
• 1/2 cup molasses
• 1 egg
• 3‑1/3 cups all‑purpose flour
• 1‑1/2 cups Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (optional)
• Ready‑to‑spread frosting
• Assorted candies

How to make it:

1. Beat margarine and sugar until creamy. Add molasses and egg; beat well. Add combined flour, oats, spices, baking soda and salt; mix well. Cover; chill about 2 hours.
2. Heat oven to 350°F.
3. On floured surface, roll dough out about 1/4 inch thick for a chewy cookie or 1/8 inch thick for a crisp cookie. Cut with 5-inch gingerbread man or woman cookie cutter. Transfer to ungreased cookie sheets.
4. Bake 8 to 10 minutes or until set.
5. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
6. Frost and decorate cookies with candies. Store loosely covered at room temperature.