I’m on vacation right now. Except I’m still in Minnesota… just spending some time with someone special. I’ll have to fill you in on that later. It’s a pretty cute story. But let’s just say, I’m incredibly happy. Yesterday we went to the apple orchard and I’m hoping to make an apple pie or my best apple crisp. Tonight we’re making my favorite turkey meatballs (make them!).
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With this mini staycation, it’s been great to take a break from the internet and blogging. In fact, I recently cracked my iPhone screen so while it’s being repaired, I don’t have access to Email, Facebook, Twitter, or Instagram. At first I didn’t know what to do but found myself actually paying attention in conversations and not constantly checking my notifications.
But today, I just couldn’t resist blogging because you definitely need these ginger oatmeal cookies in your life.
I was experimenting when I made these. I knew that I wanted to create a cookie for the holidays and nothing beats a chewy molasses cookie, but what was going to make it special?
A little brown butter. And a little oatmeal for a perfect chewy texture.
You guys know how I feel about brown butter, right? It’s pretty much the love of my life. Most of my cookies have brown butter because I find it makes them a little more extraordinary.
And in ginger oatmeal cookies? It’s brings a unique caramel-like richness. The molasses, oatmeal, and brown butter together are simply extraordinary.
I love rolling these in a little sugar to make them pretty. If you like, you could roll them in a cinnamon-sugar mixture to make gingerdoodles (ginger + snickerdoodles)! Oh, and these cookies will stay soft and chewy for days from the molasses and dark brown sugar! Just keep them in an airtight container.
If you aren’t familiar with how to brown butter, I created a tutorial to help you get started. It’s super easy!
Have a great weekend and happy baking! xoxo!
More homemade cookie recipes to try:
Old Fashioned Iced Brown Butter Oatmeal Cookies
The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat
Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels
White Chocolate-Dipped Brown Butter Ginger Cookies with Pistachios
Pumpkin Oatmeal Chocolate Chip Cookies
Brown Butter Chewy Ginger Oatmeal Cookies
Ingredients
- 1 1/2 cups all-purpose flour (I use Gold Medal)
- 3/4 cup rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon all spice
- 1 teaspoon nutmeg
- 1/2 cup butter (1 stick)
- 1 cup packed dark brown sugar
- 1/4 cup molasses
- 1 large egg
- 2 teaspoons vanilla extract
- coarse or granulated sugar, for rolling (about 1/2 cup)
Instructions
- Whisk together the flour, oats baking soda, cinnamon, ginger, nutmeg, all spice, and salt in a bowl and set aside.
- Make your brown butter: melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for about 5 minutes.
- With an electric mixer, mix the butter and brown sugar until thoroughly blended. Beat in the egg, vanilla, and molasses until smooth and creamy.
- Add the dry ingredients slowly and beat on low-speed just until combined. Chill dough in fridge for about 15 minutes (this is to make the dough easier to roll into balls).
- Preheat the oven to 350 degrees F. Grab a large tablespoon or so of dough and roll into a ball and roll in sugar mixture.
- Place dough balls on cookie sheet. Bake 9-11 minutes.
- Remove from oven and cool the cookies on sheets about 2 minutes then transfer to a wire rack. If you like cookies with a crispier edges, bake about 12 minutes. They will still remain soft on the inside. Repeat with remaining dough. Makes about 20 cookies.
55 comments
I have never seen ginger cookies with oats in them. I love the idea, it’s like the lovechild of ginger cookies and oatmeal cookies!
Oh my those cookies are delicious!
Next time I’ll have to double the recipe , they were gone that fast.
I added raisins , more hermit like but the addition of the brown butter makes all the difference.
This is a must make cookie!
Thank you
Raisins sound delicious in here! So glad you liked them 🙂
Love your recipes!! Thank you for posting this! I am going to try it using GF flour, hopefully it still comes out as good as yours! 🙂
Chewy, with browned butter, lots of texture from the oats, the ginger. They’re perfect! Glad you’re having a nice little staycation! Enjoy!!!
Can I just call you the oatmeal gal? I love all your oat recipes. Ginger and molasses rock my socks.
Haha thank you! 🙂
These look soooo delicious! Glad you’re spending time with someone special who makes you happy 🙂 Have a great weekend!
Mentally reaching for my kitchen aid bowl and mixer the moment I saw the title. Sounds so amazing!!! Love the creativity!
I want to dive head first into a platter of these!!!
These sound pretty much perfect in every way. Love the ingredient combo!!
Sounds like you are having a very good vacation;-) Enjoy!! And please pass a plate of these cookies my way.
I want to make those right now… yum!
Oh wow! These cookies look divine!
Mmm, love molasses cookies! And especially since they’re healthy! I can’t wait to try the oats and molasses combo … thanks for sharing!
Aww, have fun on your little staycation! These cookies sound great!
Have a fun staycation – they are the best! These cookies are sooooo going on my holiday baking list.
Oh my….. Monique you did it again! These cookies are delicious! I love the flavor combination and chewiness! We had our first snowfall of the season here so this is the perfect cookie for the occasion. As a bonus we get the lovely aroma in the house!
Must. Try… Seriously!
Inspired by someone’s comment above, I was wondering if you like oatmeal, like as a breakfast food? If you do, you should totally post a recipe! 🙂
I’ve yet to find a recipe of yours that I don’t like. As soon as I saw you had a new recipe, I turned on the oven. These are delicious! I recommend keeping them in the fridge a little longer because mine ended up a little thin. The molasses and ginger flavor is strong and great for the holidays! I will be making these again around Christmas.
I am allllll about cookies with molasses in them. Sometimes I even add a tablespoon or two to my chocolate chip cookies for extra chewiness and depth of flavor. These look awesome!
they look yummy! gets me in the mood for the holidays!
These cookies look incredible! Congratulations on finding a special someone.
These look and sound amazing!! You always make the best cookies Monique!
i made these!!! went straight from your recipe…the ONLY thing i changed was the addition of walnuts. (best plan I’ve had all day)
they were OUTSTANDING. mine flattened more than the picture here, but i think my very old baking soda is to blame. My dough also seemed very wet, so i may not have measured the flour perfectly.
the amount of dried spices is right on, i want to find a spicier dried ginger next time (or maybe grate a teeny bit of fresh) to really give them a bite.
The brown butter flavor is out out of this world delish.
thanks for the kick ass recipe!
Awesome – so happy you liked them!
I made these last night and they are delicious! Thanks for the recipe. My only substitution was black treacle for molasses.
Thanks for sharing this delicious recipe. I used it to enter a charity cookie contest & placed 2nd.
I’m going to add chopped dried apricots to this…because I had a dream about ginger oatmeal cookies with dried apricots in them…then stumbled upon this recipe.
Tried and true! Mine took about 15 mins to bake, but probably because I halved the amount of oats.
Loving this site. I’d never attempted browning butter out of fear, but your tutorial was so helpful and this recipe was easy for a beginner baker with no kitchen appliances.
Do you think I could substitute honey for the brown sugar?
Ditto to a lot of the other comments – mine turned out thin and flat!! Regardless, they taste amazing and I’m definitely reposting this recipe to my blog in the coming week! Thanks for the share!
Just made a double batch for Christmas and rolled them in red and green sugar. They turned out perfectly and are so yummy!
Oh wow! These cookies are outrageous! I candied ginger and added for texture. Didn't need to, the recipe is amazing! Thank you for sharing!
My favorite new cookie! You are so creative with the ingredients; I love it!
Soooooooooooo Delish! My new favorite cookie. Reminds me of ginger cookies/snickerdoodle mix but with oatmeal. Served a batch of these at our Thanksgiving this year and our family "oatmeal cookie monster" scooped em up to take them home. Luckily, I made him his own box.
made these today for christmas!!!!!! amazing!!!!!!!!!!!
Oh my goodness, these cookies are amazing. My husband and I ate 3 each in the span of 5 minutes. My new favourite cookie ever!!
Very strange – I haven’t run into that problem before with the recipe as-is!
Question about the recipe: I loved your brown butter choco chip recipe for many reasons but one reason was your idea/suggestion of putting the cookie balls into the freezer so I can cook a few at a time (as it is now just my husband and I at home). Brilliant!! Do you think that would work with this recipe? I note that it doesn’t require as much refrigeration so I wasn’t sure whether to try it… the recipe sounds SO good and I think I’ve become a brown butter convert!
Yes, absolutely feel free to freeze dough for later! Enjoy 🙂
I LOVE these cookies! I made them last weekend and have been snacking on them all week! I attempted to make them gluten free, and they turned out PERFECT. I used the King Arthur Measure for Measure flour, and used the exact amount that the recipe calls for. I felt like I needed to bake them a little bit longer than called for in the recipe – I did a batch for about 18 minutes and a batch for about 20. I think 18 is perfect – they are still super soft and chewy, not crunchy at all. Enjoy!
Perfect! So glad you loved them!
I was wondering if it’s alright to use melted butter in place of brown butter?
Yes that should be fine!
These are incredible! I followed the recipe exactly except for using quick oats (all I had). They worked great and the flavour and texture are so amazing. Still traditional enough to feel seasonal and festive and yet a little something different. Thanks so much for these cookies!
Perfect! So glad you enjoyed!
These cookies are unreal! My husband and I immediately decided these will be a Christmas tradition. I didn’t have brown sugar so I used a mixture of coconut sugar and cane sugar, and I didn’t have molasses so I used honey and maple syrup. I didn’t know if it would work out, but my god. So good. I’m going to play around to try to make them gluten free, because that’s our preference. If anyone has recommendations for that I’d love to hear them!
Perfect! So glad those swaps worked out. I’d suggest these cookies for a gluten free option!
These cookies were delicious. I had to use white whole wheat flour in place of the AP flour, and honey in place of molasses since that is what I had on hand. They still turned out perfectly chewy. Thank you!
I’m glad that worked out well! Such a great treat.
These are delicious! I made them with GF all purpose flour and flaxseed too substitute eggs, and they look just like the picture and taste amazing! Thank you so much for the recipe!
I’m glad those swaps worked out well! Perfect treat for the holidays 🙂
These are genuinely some of the best cookies we have ever made – the dough was chewy and the cookies were soft in the middle and crunchy on the outside. All of the flavors combined so well together. Definitely will be making again!
So happy to hear that! Love the flavor combo in these ones 🙂