Brown Butter Chewy Ginger Oatmeal Cookies
Classic Ginger Oatmeal Cookies with the addition of brown butter to make them extraordinary. These are sweet & chewy with crispy edges!
Servings 20 servings
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.