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ginger oatmeal cookies with a bite taken out of one

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!
Course Cookies, Dessert, Holiday
Keyword ginger oatmeal cookies
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 20 servings
Author Monique Volz of Ambitious Kitchen

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

  1. Whisk together the flour, oats baking soda, cinnamon, ginger, nutmeg, all spice, and salt in a bowl and set aside. 

  2. 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.

  3. With an electric mixer, mix the butter and brown sugar until thoroughly blended. Beat in the egg, vanilla, and molasses until smooth and creamy. 
  4. 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).
  5. 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. 
  6. Place dough balls on cookie sheet. Bake 9-11 minutes. 
  7. 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.