If you’re a fan of classic oatmeal raisin cookies, this brown butter version takes them to the next level. Browning the butter adds a rich, nutty flavor that gives these cookies extra depth while still keeping everything you love about a traditional oatmeal raisin cookie. Combined with hearty oats and sweet raisins, every bite is soft, chewy, and packed with comforting flavor.
These cookies bake up with lightly crisp edges and soft centers, creating the perfect texture. The dough comes together with simple pantry ingredients and can be made ahead of time if needed.
Ingredients You’ll Need
- 1 cup (16 Tbsp) unsalted butter, browned
- 1 cup light brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 2 cups old fashioned rolled oats
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup raisins
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How to Make Brown Butter Oatmeal Raisin Cookies
1. Begin by browning the butter. To brown butter, slice the butter into pieces and place it in a light-colored saucepan over medium heat. As the butter melts, it will begin to foam and bubble. Continue cooking, stirring occasionally, while the water cooks off and the milk solids settle to the bottom of the pan.
After a few minutes, the milk solids will start turning golden brown and the butter will develop a rich, nutty aroma. Once you see amber-colored butter with brown flecks throughout, immediately remove it from the heat and pour it into a heatproof bowl to prevent it from continuing to cook. Allow the browned butter to cool before using it in the recipe.
2. In a medium bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
3. In a large mixing bowl, whisk together the cooled brown butter, brown sugar, eggs, and vanilla extract until smooth and well combined.
3. Add the dry ingredients to the wet ingredients and gently stir everything together with a rubber spatula. While there are still some flour streaks remaining, stir in the raisins, and mix just until no dry streaks remain.
4. Transfer the dough to the refrigerator and chill for 20 minutes.
5. While the dough chills, preheat the oven to 350°F and line a large baking sheet with parchment paper.
6. Scoop the dough into balls using a 2 tablespoon cookie scoop and arrange the dough balls at least 2 inches apart on the prepared baking sheet. Gently press down on each cookie to slightly flatten. Keep any remaining dough chilled until ready to bake.
7. Bake cookies for 10 to 12 minutes. The cookies are ready when the edges are lightly golden and the centers are still soft and slightly puffed.
8. Let the cookies cool on the baking sheet for a about 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Brown Butter Oatmeal Raisin Cookies
Equipment
- Cookie scoop 2 Tablespoon
Ingredients
- 1 cup (16 Tbsp) unsalted butter, browned
- 1 cup light brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 2 cups old fashioned rolled oats
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup raisins
Instructions
- Begin by browning the butter. To brown butter, slice the butter into pieces and place it in a light-colored saucepan over medium heat. As the butter melts, it will begin to foam and bubble. Continue cooking, stirring occasionally, while the water cooks off and the milk solids settle to the bottom of the pan.After a few minutes, the milk solids will start turning golden brown and the butter will develop a rich, nutty aroma. Once you see amber-colored butter with brown flecks throughout, immediately remove it from the heat and pour it into a heatproof bowl to prevent it from continuing to cook. Allow the browned butter to cool before using it in the recipe.
- In a medium bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the cooled brown butter, brown sugar, eggs, and vanilla extract until smooth and well combined.
- Add the dry ingredients to the wet ingredients and gently stir everything together with a rubber spatula. While there are still some flour streaks remaining, stir in the raisins, and mix just until no dry streaks remain.
- Transfer the dough to the refrigerator and chill for 20 minutes.
- While the dough chills, preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Scoop the dough into balls using a 2 tablespoon cookie scoop and arrange the dough balls at least 2 inches apart on the prepared baking sheet. Gently press down on each cookie to slightly flatten. Keep any remaining dough chilled until ready to bake.
- Bake cookies for 10 to 12 minutes. The cookies are ready when the edges are lightly golden and the centers are still soft and slightly puffed.
- Let the cookies cool on the baking sheet for a about 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Notes
- Freezing Cookie Dough: freezing cookie dough is a great way to have freshly baked cookies ready whenever you want them. Scoop the dough into individual portions and place them on a parchment-lined baking sheet. Freeze until firm, about 1 to 2 hours. Once frozen, transfer the dough balls to a freezer-safe bag or container and store for up to 3 months. When you’re ready to bake, place the frozen dough on a baking sheet and bake as directed, adding 1 to 3 extra minutes to the baking time if needed.
- Cookie Dough Add-Ins: one of the best things about oatmeal cookies is how easy they are to customize. Try adding chocolate chips, white chocolate chips, chopped pecans, walnuts, dried cranberries, shredded coconut, or even toffee bits for a different flavor and texture. You can mix and match your favorite add-ins to create a batch that’s perfect for your family.
Recipe adapted from Butternut Bakery.
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