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Brown Butter Oatmeal Raisin Cookies

A stack of four chewy Brown Butter Oatmeal Raisin Cookies loaded with oats and plump raisins, resting on a small plate.
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A recipe for soft and chewy oatmeal raisin cookies that uses browned butter for a deep, nutty flavor.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raisins

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then subsides, and brown bits form at the bottom. The butter will smell nutty. Immediately pour the brown butter (including the browned milk solids) into a heatproof bowl. Let it cool for 15 minutes.
  2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Stir in the rolled oats and raisins until evenly distributed throughout the dough.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown. The centers may still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To brown butter, watch it closely after it foams; the change from melted to browned happens quickly.
  • For chewier cookies, slightly underbake them. They will firm up as they cool.
  • You can substitute walnuts or pecans for half of the raisins if you prefer nuts.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.

Nutrition

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