These chewy brown butter oatmeal raisin cookies filled with all the spices, oats and raisins are the perfect combination. These are a favorite among everyone that tries them and I know you’ll love them too!
I have always been one of those people who LOVES and oatmeal raisin cookies. There’s something about the spice and texture that just brings me in. There was a time when I used to be embarrassed to tell someone that this was my favorite because raisins tend to bring a lot of controversy, but every single time I make these cookies for someone they love them. Even all the raisin haters!
WHAT MAKES THESE BROWN BUTTER OATMEAL RAISIN COOKIES SO GOOD…
- Browning the butter
- They’re crispy on the outside and chewy on the inside
- Cinnamon and nutmeg take them over the top
- Dark brown sugar gives them an extra sweet flavor
- Loaded with texture from oats and raisins
BROWNING THE BUTTER
Browning butter may sound like a daunting task to someone who’s never done it before, but it’s not hard at all. And I promise once you try it and smell it you’ll never want it another way again.
Put 1 cup of butter (2 sticks) in a large saucepan over medium heat. You are going to want to stir it while it cooks, go past boiling, and past foaming, til it turns a nice golden brown with a nutty smell. Make sure you are keeping an eye on it because it goes from the perfect brown to burnt fairly quickly.
Once you have finished browning the butter, pour all of it, even the brown bits on the bottom, into a glass bowl. Put into the fridge and let it solidify until it is a nice soft butter.
HOW TO MAKE THE COOKIES:
- Cream browned butter and sugars together until light and fluffy, about 3 minutes.
- Add eggs one at a time, mixing in-between. Add vanilla and mix.
- Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Slowly add dry ingredients to wet ingredients. Make sure not to over mix.
- Fold in oats and raisins.
- Scoop dough into large 1/4 cup cookie dough balls. Chill for a few hours.
- Bake at 350 F for 12-14 minutes, until the edges are a light golden brown.
- Sprinkle with a little flaked salt because it makes everything better!
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Brown Butter Oatmeal Raisin Cookies
Ingredients
- 1 cup butter browned and then solidified again
- 1½ cups packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2½ cups old fashioned oats
- 1½ cups raisins
Instructions
- Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a glass bowl and put back in the fridge to solidify again. You will want it to become a soft solid again to start the cookie dough. This should take a few hours.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Place butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed, anout 30 seconds each egg. Beat in the vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. And flour mixture to bowl and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in oats and raisins.
- Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. At this point I usually like to chill my dough for a few hours.
- Place 8 cookie balls on your baking sheet. Bake the cookies for 12-14 minutes. You're looking for a nice golden brown outside rim.
- Sprinkle with a little flaked salt if you like that kind of thing. You know I do.
- Allow cookies to cool on the pan before moving to a cooling rack to hold their shape.
BEST cookies!!! The brown butter makes a huge difference.
Seriously best cookie ever!!!
Thank you SO much!! These are the best kind of comments to get!:)
These are amazing!! Worth the time to do the browned butter.
Thank you so much julie!! And I agree, brown butter makes everything amazing!
Great recipe!
Quick question – In step 1, is there a reason to refrigerate the browned butter, then let it soften again?
You just don’t want to have the butter be liquid, so refrigerate it long enough to be a room temperature consistency again. I just meant if you chill it til its hard allow it to soften a bit again to be able to work with it.
Would you mind weighing the browned butter next time? I’ve tried these twice, but the dough comes out too crumbly… I feel like I lose too much water during browning process…?? Would that make sense? I use a scale for all ingredients, so I know the mistake isn’t there.
Yes, I am happy too! You could always decrease the flour by about 20 grams and see if that helps also.
I just browned and weighed my butter and it came out to 185g. I know it will always vary a bit, but at least that is a starting point. Fell free to email or dm me and we can troubleshoot the dough more if you want!