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brown butter oatmeal raisin cookie with a piece broken off.

Brown Butter Oatmeal Raisin Cookies

Brooke Homec
These are the perfect cookie filled with the flavor of brown butter and wonderful chewy texture from the oats and raisins.
4.97 from 33 votes
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Prep Time 45 minutes
Cook Time 12 minutes
2 hours
Total Time 2 hours 57 minutes
Course Dessert, Snack
Cuisine American
Servings 20
Calories 289 kcal

Ingredients
 

  • 1 cup (227 g) butter browned and then solidified again
  • 1½ cups (330 g) packed dark brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups (280 g) all-purpose flour
  • ½ teaspoon (0.5 teaspoon) baking powder
  • 1 teaspoon (1 teaspoon) baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon (0.5 teaspoon) nutmeg
  • 2½ cups (202.7 g) old fashioned oats
  • 1½ cups (217.5 g) 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. Add 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.
  • Place 6 cookie balls on your baking sheet. Bake the cookies for 11-14 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: 289kcalCarbohydrates: 46gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 43mgSodium: 281mgPotassium: 173mgFiber: 2gSugar: 21gVitamin A: 311IUVitamin C: 1mgCalcium: 42mgIron: 2mg
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