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Chewy Brown Butter Oatmeal Raisin Cookies

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These chewy brown butter oatmeal raisin cookies offer a warm, nostalgic flavor with a soft center and slightly crisp edges, perfect for gifting or enjoying as a cozy treat.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 3/4 cups (150g) old-fashioned rolled oats
  • 1 cup (150g) raisins

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (225g) of unsalted butter. Stir frequently as it melts, then watch closely as it foams and turns golden brown with a nutty aroma. Once you see small brown flecks and smell the toasted scent, remove from heat immediately. Pour into a heat-safe bowl and let cool for 5 minutes.
  2. Mix sugars and egg: Add 3/4 cup (150g) light brown sugar and 1/4 cup (50g) granulated sugar to the browned butter. Stir until combined. Beat in 1 large room-temperature egg and 1 tsp vanilla extract until smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/4 tsp salt.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula. Stop mixing as soon as the flour disappears to keep the dough tender.
  5. Fold in oats and raisins: Stir in 1 3/4 cups (150g) rolled oats and 1 cup (150g) raisins until evenly distributed. The dough will be thick and a bit sticky.
  6. Chill the dough (optional): Cover and chill the dough in the fridge for 30 minutes for thicker, chewier cookies. This step can be skipped if short on time.
  7. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and bake: Using a cookie scoop or tablespoon, drop mounds of dough about 2 inches apart on the sheets. Bake for 10-12 minutes until edges are golden but centers still look soft.
  9. Cool on racks: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to avoid sogginess.

Notes

Watch the butter carefully when browning to avoid burning. Use old-fashioned rolled oats for best texture. Chilling dough is optional but helps control spread and flavor. Do not overmix after adding flour to keep cookies tender. Slightly underbake if kitchen is humid to avoid cakey texture. Store in airtight container with a slice of bread to maintain chewiness.

Nutrition

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

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