Chewy Brown Butter Ginger Oatmeal Cookies

12 Days of Cookies
– Day 3 –

This is another wonderful creation from Monique over at Ambitious Kitchen. While browsing through her blog, this recipe caught my eye as it contained a lot of yummy buzz words – chewy, brown butter, ginger, oatmeal… It seemed to embody everything I’d want in a holiday cookie. Plus, I already had all the ingredients on hand which is always a plus!

This cookie gets extra stars because it’s a very quick and easy cookie to whip up. Other than browning the butter, the ingredients are mixed together, scooped and baked. No refrigeration is needed, either! :)

The cookies have a really nice, spicy kick to them, plus they’re crispy on the edges and chewy in the middle. They did soften up a bit the next day and they kind of lost their crisp edges, but they were still quite wonderful! Once you have a batch of these in the oven and the aroma is filling the air, you’ll feel the holidays are all around you!

Chewy Brown Butter Ginger Oatmeal Cookies

Chewy Brown Butter Ginger Oatmeal Cookies
Adapted from Ambitious Kitchen
Yield: 2 dozen

3/4 cup butter (1 1/2 sticks)
1 1/2 cups all-purpose flour
3/4 cup rolled oats (see note)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon allspice
1 teaspoon nutmeg
1 cup packed dark brown sugar
1 large egg
1/4 cup molasses
2 teaspoons vanilla extract
Approx. 1/2 cup coarse or granulated sugar, for rolling (see note)

1. Melt the butter in a saucepan over medium heat. After a few minutes, the butter will begin to foam. At this point, you’ll want to whisk the butter frequently. You’ll start to see the bottom or edges of the pan get coated with browned butter. Whisk those bits off as they add to the taste. After a few more minutes, the butter will turn an amber color and will give off a nutty aroma. Remove from heat and immediately transfer to your mixing bowl to stop the cooking; set aside to cool. Click here for a picture of brown butter when it’s done.

2. Whisk together the flour, oats, baking soda, salt, cinnamon, ginger, allspice, and nutmeg in a bowl; set aside.

3. With an electric mixer, mix the cooled butter and brown sugar until thoroughly blended. Beat in the egg, molasses and vanilla until smooth and creamy. Add the dry ingredients and beat on low speed until just combined.

4. Preheat the oven to 350 degrees F (176 degrees C). Using a #50 scoop, scoop the dough, roll in the sugar (see note below) and place on a silpat or parchment-lined cookie sheet, approximately 1 inch apart. You’ll want to do level scoops of dough this time instead of the normal heaping scoop. If you do not have a cookie scoop, chill the dough first for about 15 minutes to make it easier to handle.

5. Bake cookies for 9-11 minutes, rotating halfway through, until lightly browned. If you want them a bit more crispy, bake for 11-12 minutes. Remove from oven and allow to cool on the cookie sheet for a few minutes. Transfer to a wire rack to cool. Store cookies in an airtight container for up to 3 days.


Cook’s Notes

1. The recipe calls for rolled oats, otherwise known as “old-fashioned” oats. I only had the quick oats on hand and so I think that’s why my cookies spread more than normal. If you want a bulkier cookie, I’d suggest using the rolled oats per the recipe. Either works just fine, though, and I didn’t have any complaints about using quick oats! :)

2. You can find coarse sugar in the baking isle or at specialty cooking stores, but I just used Sugar in the Raw. It’s the perfect sugar to use because it’s coarse, it doesn’t melt and it’s often cheaper than buying specialty baking sugar.

3. The recipe instructs you to roll the balls in sugar, but I only really wanted it on the top and didn’t want to make them overly sweet. I simply dunked the tops of my cookies in the sugar and left the sides and bottom as is. You can see from the picture they still have a wonderful glisten to them from the sugar crystals.

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