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BROWN BUTTER OATMEAL RAISIN COOKIES

March 16, 2021 by brooke 10 Comments

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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!

3 oatmeal raisin cookies

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.

broken oatmeal cookie with hand

HOW TO MAKE THE COOKIES:

  1. Cream browned butter and sugars together until light and fluffy, about 3 minutes.
  2. Add eggs one at a time, mixing in-between. Add vanilla and mix.
  3. Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  4. Slowly add dry ingredients to wet ingredients. Make sure not to over mix.
  5. Fold in oats and raisins.
  6. Scoop dough into large 1/4 cup cookie dough balls. Chill for a few hours.
  7. Bake at 350 F for 12-14 minutes, until the edges are a light golden brown.
  8. Sprinkle with a little flaked salt because it makes everything better!
cookie split in half

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

brooke
These are the perfect cookie filled with the flavor of brown butter and wonderful chewy texture from the oats and raisins.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 30 mins
2 hrs
Course Dessert, Snack
Cuisine American
Servings 24
Calories 246 kcal

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.

Notes

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
If your cookies don’t come out a perfect circle, I like to take a little spatula and circle around the cookie to bring in any spots that have spread a little too far.

Nutrition

Calories: 246kcalCarbohydrates: 40gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 241mgPotassium: 146mgFiber: 2gSugar: 18gVitamin A: 259IUVitamin C: 1mgCalcium: 36mgIron: 1mg
Keyword brown butter, chewy, cookies, crispy edges, oatmeal, raisin
Tried this recipe?Let us know how it was!

Filed Under: Cookies, Uncategorized

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Reader Interactions

Comments

  1. Katie Nichol

    March 25, 2021 at 9:37 pm

    5 stars
    BEST cookies!!! The brown butter makes a huge difference.

    Reply
  2. Kylee

    May 4, 2021 at 9:19 pm

    5 stars
    Seriously best cookie ever!!!

    Reply
    • brooke

      May 4, 2021 at 9:38 pm

      Thank you SO much!! These are the best kind of comments to get!:)

      Reply
  3. Julie Curry

    November 12, 2021 at 7:21 am

    5 stars
    These are amazing!! Worth the time to do the browned butter.

    Reply
    • brooke

      November 12, 2021 at 12:25 pm

      Thank you so much julie!! And I agree, brown butter makes everything amazing!

      Reply
  4. Susan Hall

    December 23, 2021 at 3:18 pm

    5 stars
    Great recipe!

    Quick question – In step 1, is there a reason to refrigerate the browned butter, then let it soften again?

    Reply
    • brooke

      December 23, 2021 at 3:24 pm

      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.

      Reply
  5. Allyson

    March 5, 2022 at 1:12 pm

    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.

    Reply
    • brooke

      March 6, 2022 at 11:20 pm

      Yes, I am happy too! You could always decrease the flour by about 20 grams and see if that helps also.

      Reply
    • brooke

      March 11, 2022 at 8:49 pm

      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!

      Reply

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Hi! I’m Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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