One-Bowl Brown Butter Gingerbread Oatmeal Cookies
These Easy Brown Butter Gingerbread Oatmeal Cookies are soft, chewy, and packed with cozy holiday spice. Molasses adds depth, toasted oats bring texture, and brown butter ties everything together with a rich, nutty warmth. They’re simple to make, perfect for gifting, and bake into bakery-style cookies that feel nostalgic and elevated at the same time.
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
Serving: 1cookieCalories: 290kcalCarbohydrates: 46gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 28mgSodium: 222mgPotassium: 157mgFiber: 1gSugar: 28gVitamin A: 316IUVitamin C: 0.01mgCalcium: 48mgIron: 2mg