Description
These chewy brown butter oatmeal raisin cookies are deeply caramelized, tender, and packed with nutty flavor. Made with simple pantry staples, they offer the perfect balance of crisp edges and soft centers.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 cup (200g) light brown sugar, packed
- ½ cup (100g) granulated white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 cups (270g) old-fashioned rolled oats
- 1 cup (140g) raisins
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Brown the butter: Melt butter in a medium saucepan over medium heat. Stir occasionally until milk solids turn golden brown and the mixture smells nutty (5-7 minutes). Immediately pour into a heatproof bowl and cool for 10-15 minutes until liquid but not hot.
- Mix wet ingredients: In a large mixing bowl, whisk the cooled brown butter, brown sugar, and white sugar vigorously for 1-2 minutes until glossy. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Bring it together: Gradually add dry ingredients to wet ingredients. Mix with a wooden spoon or spatula until just combined. Do not overmix. Fold in rolled oats and raisins until evenly distributed.
- Chill dough: Cover the bowl and refrigerate dough for at least 30 minutes to solidify fat and prevent excessive spreading.
- Preheat and scoop: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop dough into 2-tablespoon balls and place on sheets, spacing 2 inches apart.
- Bake: Bake for 10-12 minutes, rotating pans halfway through. Cookies are done when edges are golden brown but centers still look soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Notes
For best results, use old-fashioned rolled oats, not instant oats. Ensure the brown butter is cooled before adding eggs to avoid cooking them. Chilling the dough for 24 hours can deepen flavors. If cookies spread too much, ensure butter is fully cooled and baking soda is fresh. To keep cookies soft, store with a slice of bread in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 26
- Fiber: 1
- Protein: 3
Keywords: brown butter cookies, oatmeal raisin cookies, chewy cookies, homemade cookies, easy baking, fall baking, winter baking