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Chewy Brown Butter Oatmeal Raisin Cookies

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These chewy brown butter oatmeal raisin cookies combine the nutty, caramelized flavor of brown butter with the classic chewiness of oats and bursts of tart raisins for a cozy homemade treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 3/4 cup (150g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 1/2 cups (135g) rolled oats (old-fashioned)
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (115g) raisins

Instructions

  1. Place 1 cup (227g) of unsalted butter in a heavy-bottomed saucepan over medium heat. Stir occasionally as it melts and begins to foam. Watch closely for the color to turn a rich golden-brown and smell nutty. Remove from heat and transfer to a heatproof bowl to cool slightly (about 10 minutes). The butter should be warm but not hot.
  2. Add 3/4 cup (150g) brown sugar and 1/4 cup (50g) granulated sugar to the browned butter. Stir well until combined and smooth.
  3. Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract. The mixture might look a little loose but will firm up once dry ingredients are added.
  4. In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1 1/2 cups (135g) rolled oats, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.
  5. Gradually add the dry ingredients to the wet, stirring gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.
  6. Gently fold in 3/4 cup (115g) raisins. If your raisins are dry, soak them in warm water for 10 minutes beforehand and drain well to keep the cookies moist.
  7. Optional: Chill the dough in the fridge for 30 minutes for thicker cookies.
  8. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  9. Using a cookie scoop or spoon, drop dough balls about 1 tablespoon each, spaced about 2 inches apart on the baking sheet.
  10. Bake for 10-12 minutes until edges are golden and centers look set but still soft. The cookies will firm up as they cool.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely while browning to avoid burning. Do not overmix the dough to keep cookies tender. Soak raisins in warm water if dry to keep cookies moist. Store cookies in an airtight container with a slice of bread to maintain moisture. Dough can be frozen and baked later, adding a couple extra minutes to baking time.

Nutrition

Keywords: brown butter, oatmeal raisin cookies, chewy cookies, homemade cookies, easy cookie recipe, brown butter cookies, oatmeal cookies, raisin cookies

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