These Easy Brown Butter Gingerbread Oatmeal Cookies are soft, chewy, lightly spiced from cinnamon and nutmeg, and have a nutty brown butter finish. Oatmeal cookies have always been my favorite, after all sometimes a chocolate-free cookie is appreciated! Like traditional gingerbread, these have molasses in them for a rich color and flavor. Not only does the brown butter transform these but it means the dough comes together in no time.
TL;DR (Quick Recipe Overview)
Recipe: Gingerbread Oatmeal Cookies
Ready In: 1 hour (mainly chilling time!)
Serves: 18 cookies
Staple Ingredients: molasses, butter, eggs, old fashioned oats, cinnamon, nutmeg, clove, ginger
What Makes It Special: the soft and chewy texture of your favorite oatmeal cookie made with a nutty brown butter base, and loaded with molasses and traditional gingerbread spices. The brown butter really gives these cookies depth and pairs well with the warm spices. I’ve always thought cinnamon and oatmeal cookies paired well and this version confirms that!
If you’ve taken a look at my cookie recipes, I have a lot! I love making cookies and coming up with new flavor and texture combos. My oatmeal cookies have always been a favorite, they’re simple, chewy, and have the perfect cinnamon spice. I’ve been in full holiday baking mode lately and knew I wanted to give this classic cookie a holiday spin.
Adding in warm gingerbread spices, molasses, and brown butter elevated these slightly and makes them a perfect addition to any holiday dessert tray. Even better, they have a short chill time and are made with melted butter so no mixer needed. Pair with my classic peanut butter blossoms or my egg nog sandwich cookies.
Find all of my Christmas treat recipes here or check out all of my cookie and bar recipes for more inspiration! My past cookie boxes can provide additional resources as well!
More Holiday Baked Goods To Try
Key Cookie Ingredients
- All-Purpose Flour: Classic base that gives these cookies structure and the right spread.
- Ground Cinnamon: The main cozy spice that frames the gingerbread flavor.
- Ground Cardamom: Adds subtle floral warmth that pairs beautifully with brown butter. Optional if you prefer a more traditional gingerbread flavor.
- Ground Nutmeg: Brings roundness and warmth. Fresh-grated adds more depth than pre-ground.
- Ground Clove: Sharp, aromatic spice that defines gingerbread.
- Ground Ginger: a must! Increase slightly if you prefer a bolder ginger flavor.
- Unsalted Butter: Brown for rich, nutty caramel notes. Salted butter can work, reduce added salt slightly.
- Granulated Sugar: Helps the dough spread and creates a light crisp edge as it bakes, no substitution here.
- Light Brown Sugar: Adds moisture, chew, and a deeper molasses-driven sweetness. Dark brown sugar will intensify spice and richness.
- Molasses: Essential for gingerbread flavor and chewy interior.
- Old-Fashioned Rolled Oats: Provide soft, chewy structure. Avoid quick oats, which break down and make the dough dense.
How to Make The Oatmeal Cookies
Let’s talk a little about how to make the cookies (The printable instructions are in the recipe card below.)
Quick overview:
- Browning the butter
Add butter to a saucepan, heat over medium-high heat stirring constantly for 5-7 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell. Allow to cool slightly and transfer to a large mixing bowl.
- Mix wet ingredients
To the butter, add in the brown sugar, granulated sugar, eggs, vanilla, and molasses. Whisk to combine. Add in the dry ingredients and mix until combined.
- Mix in dry ingredients
To the wet ingredients, mix in the dry ingredients until fully combined. Fold in the oats. Cover dough and allow to chill for 30-60 minutes.
- Chill & scoop dough
After chilling, line a sheet pan with parchment paper and preheat oven to 350 degrees F. Use a portion scoop or spoon to scoop even amounts of dough, about 2 ounces per cookie. Form into a ball and place onto the prepared baking sheets spacing about 2-3″ apart. Repeat with remaining cookie dough.
- Baking & Cooling
Bake at 350 for 9-11 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!
Rachel’s Baking Tips
Brown the butter: Wait for deep golden color and a toasted aroma. Darker brown butter gives the spices more intensity and caramel-like notes, don’t skip this part it adds so much to the cookies! Also don’t rush or the butter could burn.
Use old-fashioned rolled oats: Quick oats will break down and make the dough dense. Rolled oats hold structure and create the best texture
Chill the dough: Give the dough a quick chill for 30-60 minutes to help the dough set and and keep the cookies from spreading too much when baking.
Use fresh spices: Gingerbread flavor relies heavily on spice strength. Check your cinnamon, ginger, and nutmeg to make sure they are aromatic.
You Can Freeze This Cookie Dough
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions (or reference back to this post for baking directions!). Keep in your freezer stash for 3-4 months. Remove desired cookie dough when needed, thaw, bake, and enjoy! You may even want to make a double batch!
One-Bowl Brown Butter Gingerbread Oatmeal Cookies
Equipment
Ingredients
- 2 1/2 cup All purpose flour
- 1 tsp Baking powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 1/4 tsp Cardamom
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground clove
- 1/2 tsp Ground ginger
- 1 cup Unsalted butter
- 1 cup Granulated Sugar
- 1 cup Light brown sugar, packed
- 2 whole Eggs, room temperature
- 1 tbsp Vanilla
- 1/3 cup Molasses
- 1 1/2 cups Old fashioned oats
Instructions
- Add butter to a saucepan, heat over medium-high heat stirring constantly for 5-7 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell. Allow to cool slightly and transfer to a large mixing bowl.1 cup Unsalted butter
- To the butter, add in the brown sugar, granulated sugar, eggs, vanilla, and molasses. Whisk to combine.1 cup Granulated Sugar, 1 cup Light brown sugar, 2 whole Eggs, 1 tbsp Vanilla, 1/3 cup Molasses
- To the wet ingredients, mix in the dry ingredients until fully combined. Fold in the oats. Cover dough and allow to chill for 30-60 minutes.2 1/2 cup All purpose flour , 1 tsp Baking powder, 1 tsp Baking Soda, 1 tsp Salt, 2 tsp Ground Cinnamon , 1/4 tsp Cardamom, 1/4 tsp Ground nutmeg, 1/4 tsp Ground clove, 1/2 tsp Ground ginger, 1 1/2 cups Old fashioned oats
- After chilling, line a sheet pan with parchment paper and preheat oven to 350 degrees F. Use a portion scoop or spoon to scoop even amounts of dough, about 2 ounces per cookie. Form into a ball and place onto the prepared baking sheets spacing about 2-3" apart. Repeat with remaining cookie dough.
- Bake at 350 for 9-11 minutes until golden brown, cookies will still be soft in the middle. Allow to cool for a few minutes on the cookie sheet before transferring to a cooling rack. Sprinkle with sea salt if desired and enjoy!
Notes
- Brown the butter fully: Let it turn golden for the deepest flavor.
- Use high quality spices: Fresh cinnamon, ginger, and cloves make the gingerbread flavor come through the best.
- Do not overmix: Stir until the flour disappears to keep the cookies soft.
- Watch the bake time: Pull them when the center looks set. They continue to set up as they cool.
- Customize the mix-ins: Add white chocolate, chopped dark chocolate, or even chopped nuts if you want a little texture or sweetness.
Nutrition
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How To Video
Storage and Serving
Storage: Keep the cookies in an airtight container at room temperature for 3 to 4 days. They stay soft and chewy. For longer storage, refrigerate up to 1 week or freeze for up to 2 months in a freezer-safe plastic bag.
Serving: These are great at room temperature or microwave for a few seconds to soften them, they are delicious when they’re warm!
Frequently Asked Cookie Questions
In a pinch you could use maple syrup, dark corn syrup, or even honey.
Yes, 6-8 ounces of dark chocolate, white chocolate, or chocolate chunks can be folded into the dough.
Yes. Freeze cookies in a single layer, then transfer to a freezer bag or container. Thaw at room temperature for about 30 minutes before serving or microwave.
Helpful Recipe Tools
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. Pyrex glass does not break easily so you can trust on these bowls for years, they come in 3 useful sizes and can stack.
- Parchment Paper – love this for lining pans, it helps to easily life out bars and brownies for slicing.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
