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!).
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!
- 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
- 3/4 cup butter (12 tablespoons)
- 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)
- Whisk together the flour, oats baking soda, cinnamon, ginger, nutmeg, all spice, and salt in a bowl and set aside. 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.